Breakfast

Tea Eggs

茶叶蛋 • chá yè dàn

Ingredients

8 eggs

1 tbsp cornstarch

2 crystal sugar cubes (or 1 tsp brown sugar)

2 tsp Chinese tea leaves (pu-erh black tea, oolong tea, jasmine tea, etc.)

1 root American ginseng optional

1 star anise

1/2 tsp black peppercorn

3 slices ginger

2 tsp Chinese cooking wine (or red wine)

1 tbsp salt

Boil the Eggs

  1. Soak the eggs in lukewarm water with a tbsp of cornstarch. Wash and rinse in cold water to clean the eggs gently.

  2. Add the eggs to a pot (ideally clay/porcelain, but any pot will do). Add cold water until it covers the eggs completely.

  3. Heat the pot over medium-high.

  4. Once the water boils, let the eggs boil for 5 minutes, then turn off the heat.

  5. Strain the eggs out, and cool them in cold water.

  6. Use a spoon to lightly crack each egg 6-8 times.

Make Tea Marbled Eggs

  1. Cut 3 slices of ginger, remove 3 petals from the star anise, and measure out your tea and black peppercorns.

  2. Add 3 cups of water and the slices of ginseng root to a pot.

  3. Heat over high until the water boils. Once it's boiling, remove from heat.

  4. Keeping the water in the pot, take the ginseng root out, and cut 3 slices. You can store the rest of the ginseng in the refrigerator and use for soups and teas.

  5. Add eggs, cooking wine, sugar cubes/brown sugar, tea leaves, ginseng slices, peppercorns, salt, and the star anise petals to the pot of water.

  6. Heat the pot over high again. Once the water boils, turn the stove to medium heat and boil for 15 minutes.

  7. Remove from heat and let cool.

  8. Once the water is room temperature, move everything (water, spices, and eggs) into a food container.

  9. Cover the container with a lid or plastic wrap, and refrigerate overnight.

  10. To serve, remove the shell and admire the delicious marbled eggs you've made 😊.

  11. You can store these eggs (with the shells on) in the refrigerator for up to 2 weeks.