Recipe by SOYGIRL2
"One of my favorite dishes when I head back home; it combines hard-boiled eggs with the subtle flavor of anise and the deep brown hues of black tea and soy. The cracked patterns from the broken shells make these quite attractive! I eat these sliced in quarters and chilled as a side dish, appetizer, or snack. Recipe courtesy of Mom."
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black soy sauce
black tea leaves
1 (2 inch) piece
Please note that the Chinese "dark/black" soy sauce is VERY different than the "light/regular" one. The dark soy has a sweeter flavor, while giving the color to the egg. It's not salty at all. So the "regular" soy sauce is actually the wrong one to use.
I fudged a bit and only used water, soy, Wort. sauce and tea leaves. Make sure the cracks in the eggs break the thin membrane between the shell and the egg otherwise you won't get the marbling.
This is one of those suprising recipes. You read it and think it just can't taste good, but it turns out remarkably well. I ommitted the black soy sauce since I don't know the difference. I let the eggs soak at least overnight in the refrigerator. I peel, slice lengthwise and place yolk side down on my most elegant glass platter. The appearance is of delicate marble eggs. Even kids love the taste. I call them 1000 year old eggs after the traditional Chinese dish...not the same at all, but they look antique!
I love Chinese tea leaf eggs. Always takes longer to make than you'd think though. This version is okay but search around for other versions on the internet for other spices to put in.
I totally forgot to buy the anise pods, so I had to use anise extract that I had on hand. They still turned out WONDERFUL and I can't wait to make more. I can't stress using the black soy sauce over the regular enough. They are totally different flavors and if you just use double the regular soy sauce the eggs will probably end up being overly salty.
How can you argue with success? I took them to a large group potluck today, and when I brought them in the hostess carried them around to show every guest, even before placing them on the table. Almost everyone who saw them came to me and asked how I did it--including several of the children! I, personally thought they needed a tad of salt.
I LOVE THIS RECIPE. I AGREE THAT YOU HAVE TO BREAK THE MEMBRANE TO GET THE MARBLED EFFECT. I CAN'T FIND BLACK SOY SAUCE, BUT USED ALL REGULAR SOY SAUCE. I'LL TRY OMITTING THE SALT, I THOUGHT THEY ARE A BIT SALTY. I'M GOING TO TRY USING EARL GREY TEA NEXT TIME, SINCE IT'S MY FAVORITE TEA. I THINK THIS MIGHT GIVE THE EGGS AN INTERESTING FLAVOR. I'LL LET YOU KNOW HOW THEY TURN OUT.
I love tea eggs! What I usually do is that I just throw the eggs in with the sauce in the initial boil and simmer for a few hours, and just let it marinate in the fridge in a container until I want to eat one. I also save the marinade for the next batch of tea eggs I want to make. I also found that adding a small amount of sugar makes it taste better. And in general, to prevent the egg from cracking in the beginning, it is best to let the eggs come to room temperature.
* Percent Daily Values are based on a 2,000 calorie diet.
Chinese Tea Leaf Eggs
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 76
** Calories from Fat: 45
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