Snack
Chinese tea eggs
The shell is cracked rather than peeled, so the liquid seeps through the fractures and leaves a marbled pattern underneath. They keep four days and get better on the second.
1gnet carbs
5gfat
7gprotein
75kcal
Per serving180 minServes 4
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Ingredients
For the whole dish · serves 4
- Eggs4
- Dark soy sauce2½ tbsp
- Black tea bagstwo for the pan
- Star anisetwo
- Cinnamon stickone
- Sichuan peppercornsa teaspoon
- Sea saltto taste
Method
6 steps · 180 minutes
- Boil the eggs 7 minutes and cool them in cold water until you can handle them.
- Tap each one all over with the back of a spoon to craze the shell without removing it. More cracks means more marbling.
- Simmer the tea, soy and spices for 10 minutes first, then take it off and let it cool before the eggs go in.
- Put them in warm rather than boiling liquid. Boiled a second time the whites go rubbery and no pattern is worth that.
- Steep for at least two hours off the heat, or overnight in the fridge for a much deeper color.
- Peel them only when you eat them. Peeled early they dry out and lose the pattern entirely.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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