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Chinese Tea Eggs

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Recipe

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Yield

4 servings

Prep

16 min

Cook

3 hrs

Ready

12 hrs
Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount Measure Ingredient Features
4 large eggs
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½ teaspoon salt
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1 ½ cups water
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½ tablespoon soy sauce, tamari
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½ tablespoon soy sauce, tamari
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teaspoon salt
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1 tablespoons china black tea leaves
*
2 each star anise
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2 inches cinnamon sticks
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1 tablespoon tangerine peel
*

Ingredients

Amount Measure Ingredient Features
4 large eggs
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2.5 ml salt
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355 ml water
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7.5 ml soy sauce, tamari
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7.5 ml soy sauce, tamari
dark
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0.6 ml salt
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15 ml china black tea leaves
*
2 each star anise
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2 inches cinnamon sticks
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15 ml tangerine peel
*

Directions

In a large saucepan, add eggs and 1 teaspoon salt, cover with cold water.

Bring to a boil, reduce heat to low, and simmer for 20 minutes.

Drain, and let cool.

Tap eggs with the back of a spoon to crack shells (do not remove shells).

In a large saucepan, stir in 3 cups water, soy sauce, black soy sauce, salt, tea leaves, star anise, cinnamon stick, and tangerine peel.

Bring to a boil, then reduce heat, cover, and simmer for 3 hours.

Remove from heat, add eggs, and allow to steep overnight.

Serve or keep the eggs refrigerate.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 144g (5.1 oz)
Amount per Serving
Calories 7361% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 653mg 27%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 13g
Vitamin A 5% Vitamin C 0%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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