Dish of Tea Eggs, one cut
(click to enlarge)

Tea Eggs


China   -   Chá Yè Dàn
Serves:
Effort:
Sched:
DoAhead:  		 4 app
**
2+ hrs
Best		 A common appetizer and street vendor snack in China, these are easy to make and pretty enough to impress your guests. They are also more flavorful than plain hard boiled eggs. Of course there are many variations.




8
ar
-----
1
3
2
1
1
3
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---
T
T
t

T
T
---
Eggs
Water
-- Flavorings
Salt
Black Tea Leaves
Five Spice Powder (1)  
Star Anise
Sugar
Soy Sauce
------------
Make:   -   (2+ hrs - 20 min work)
  1. Pierce EGGS and place in saucepan with enough water so they float very freely. Bring the pot to a boil and as soon as it boils turn off the heat and let it cool down until you can wiggle a finger in it.
  2. Chill Eggs well, then roll them around on your cutting board until the shells are moderately crackled - but do not peel.
  3. Place Eggs back in the sauce pan with all Flavoring items. Add water to cover and bring to a boil. Turn the heat down and simmer slowly for at least an hour - two will make darker patterns. Check the water early on because the tea expands and may raise the eggs above water level.
  4. Cool Eggs enought to handle them and peel. They may be served warm or cold.
NOTES:

  1. Five Spice Powder

      This is a standard spicing used throughout East and Southeast Asia. It is easy to make by our recipe Five Spice Powder.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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