Taiwanese Tea Eggs (茶葉蛋)
Hard-boiled eggs marinated in a flavorful tea and spice broth. A classic Taiwanese snack, perfect for on-the-go enjoyment. Naturally dairy-free.
Ingredients
- 6 large Eggs
- 2 bags Black Tea Bags
- 1/4 cup Soy Sauce
- 1 tbsp Dark Soy Sauce
- 2 pieces Star Anise
- 1 small Cinnamon Stick
- 1 tsp Sugar
- 4 cups Water
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and cool under cold running water.
- 2Gently crack the eggshells all over, being careful not to peel them.
- 3In a saucepan, combine water, black tea bags, soy sauce, dark soy sauce, star anise, cinnamon stick, and sugar. Bring to a boil, then reduce heat and simmer for 15 minutes.
- 4Add the cracked eggs to the tea broth. Simmer for at least 45 minutes to 1 hour, or longer for a deeper flavor.
- 5Remove from heat and let the eggs cool in the broth. Refrigerate for at least 4 hours, or preferably overnight, before serving.
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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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