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How to Make Tea Leaf Eggs

How to Make Tea Leaf Eggs

chinese tea leaf eggs

Chinese tea leaf eggs (also known as Chinese Marbled Eggs, Tea Leaf Eggs, and Cha Ye Dan). It is a common street delight in China, including Asian. They are really easy to make at home, especially when you use a slow cooker. They taste quite bland when you bite into it, quite savory and yummy.

Ingredients of Chinese tea leaf eggs

delicious tea leaf eggs

                        6-12 eggs                                                              
                    4 cups water
                                                                  3 tablespoons Pu’er tea                                        
                                                             1 star anise
                                                        1 cinnamon stick                                                    
                                                    3 cloves

                                               1 teaspoon sugar                                                   
                                           1/2 teaspoon Chinese five-spice powder             
  
                                      6 tablespoons low-sodium soy sauce 

How to cook Chinese tea leaf eggs

tea leaf eggs

★ Add 4 cups of water to a medium pot and gently drop in the eggs. Make sure the water covers the eggs.
Bring the water to boil on high heat. Boil for about 10 minutes or so to make sure the eggs are cooked.
Transfer the hard-boiled eggs out of the hot boiling water and rinse them with cold water. Using the back of a teaspoon, gently tap the eggshell to crack the shell.
Return the eggs to the water and add in the remaining ingredients.
Bring the tea mixture to a boil and immediately turn the heat to low. Simmer for 2 hours (the longer the simmering, the better the taste). Add more water if needed.
Serve immediately or leave the tea eggs in the mixture overnight to further develop the color and flavor.