Marbled Chinese Tea Eggs 茶叶蛋

Chinese Tea Eggs is a popular snack that can be sensed whenever the aroma wafts through the air. You will be know someone is selling it before you even see it. Kept warm, boiling in a pot, with a strong aroma, easy to peel, it can be a light snack, or a meal if you eat a few in one go. 🍃Marbled Chinese Tea Eggs🍃 **************************** 20 Eggs🥚 Compulsory spices ————————— Black tea leaves 茶叶 ( I used Pu-Erh 普洱茶） Chinese Cinnamon / Cassia 桂皮 Star Anise 八角 Optional spices I used ——————————— Cloves 丁香 Black Cardamom 草果 Bay leaves 香叶 Fennel seeds 小茴香 Licorice root 甘草 Dried Tangerine peel 陈皮 Ginger 姜 *Amount of spices to use depends on what you prefer. The amount I used is in the video **other optional spices you can use: Sichuan peppercorn 花椒, cumin seeds 孜然, 5 spice powder 五香粉, dried chillies 辣椒干, white or black peppercorns 胡椒粒 Seasoning I used ———————— 1/2 Tbsp Salt 1 Tbsp sugar 1/2 cup light soy sauce ***if the tea is dark enough, there is no need for dark soy sauce or dark caramel sauce 🍃The tea egg can be eaten after the first 1 hour of simmering , but it is not as good as leaving it overnight, with some reboiling ( full boil) in between. There is no need to continuously boil the tea eggs for 24 hours. The best is after 2 days of sitting in the braising liquid. That’s when the aroma of the spices penetrate until the yolk. Uneaten eggs can be kept in the fridge, with the liquid kept separately if you worry about over seasoning. Reheat with some of the liquid. 🍃🍃🍃🍃🍃🍃🍃🍃

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