Taiwanese Tea Eggs (Cha Ye Dan) Infused with Herbal Tea
Hard-boiled eggs simmered in a flavorful tea broth. This version uses a herbal tea blend known for its health benefits and is safe for shellfish allergies.
Ingredients
- 8 large Eggs
- 6 cups Water
- 1/2 cup Soy sauce
- 2 tablespoons Black tea leaves
- 2 pieces Star anise
- 1 piece Cinnamon stick
- 1 tablespoon Sugar
- 1 teaspoon Salt
Instructions
- 1Gently place eggs in a pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and cool slightly.
- 2Gently tap the eggs all over to create cracks in the shells.
- 3In the same pot, combine water, soy sauce, tea leaves, star anise, cinnamon stick, sugar, and salt. Bring to a boil, then reduce heat and simmer for 1 hour.
- 4Add the cracked eggs to the simmering broth and continue to simmer for at least 1 hour, or up to 3 hours for a stronger flavor.
- 5Let the eggs cool in the broth. The longer they sit, the more flavorful they become. Peel and serve.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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