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SideChef
Recipes
Breakfast
Chinese Tea Eggs

7 INGREDIENTS • 7 STEPS • 2HRS 30MINS

Chinese Tea Eggs

Recipe
5.0
1 rating
Bird Pick Breakfast Tea has a nice malty, citrus finish. The supreme fresh fragrance adds wonderful notes of fruity and earthy Oolong (more Taiwanese style) and Yunnan Pu-Erh, which gives a rich, smoky compliment to the soy sauce in this recipe.
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Bird Pick Tea & Herb
Bird Pick strives to bring the best teas to you. We work directly with farmers and harvest from our estates in Guangzhou, Zhejiang, and Fujian.
http://www.birdpick.com
Bird Pick Breakfast Tea has a nice malty, citrus finish. The supreme fresh fragrance adds wonderful notes of fruity and earthy Oolong (more Taiwanese style) and Yunnan Pu-Erh, which gives a rich, smoky compliment to the soy sauce in this recipe.
2HRS 30MINS
Total Time
$6.37
Cost Per Serving
Ingredients
Servings
6
us / metric
Egg
12

Sponsored

Eggland's Best Classic Eggs
Water
6 cups
Water
Soy Sauce
1/3 cup
Soy Sauce
Chinese Five Spice Powder
1 tsp
Chinese Five Spice Powder
Granulated Sugar
1 tsp
Granulated Sugar
Salt
1 tsp
Salt
Bird Pick Breakfast Tea
2 Tbsp
Bird Pick Breakfast Tea
Nutrition Per Serving
VIEW ALL
Calories
151
Fat
9.4 g
Protein
13.6 g
Carbs
2.2 g
Love This Recipe?
Add to plan
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Chinese Tea Eggs
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Bird Pick Tea & Herb
Bird Pick strives to bring the best teas to you. We work directly with farmers and harvest from our estates in Guangzhou, Zhejiang, and Fujian.
http://www.birdpick.com
Cooking InstructionsHide images
step 1
Fill a large pot with Eggland's Best Classic Eggs (12). Cover with cold water and add Salt (1 tsp). Bring to a boil and immediately turn off the heat.
step 1 Fill a large pot with Eggland's Best Classic Eggs (12). Cover with cold water and add Salt (1 tsp). Bring to a boil and immediately turn off the heat.
step 2
Cover the pot and let eggs bathe for about 10 minutes.
step 2 Cover the pot and let eggs bathe for about 10 minutes.
step 3
In another pot, bring Water (6 cups), Soy Sauce (1/3 cup), Chinese Five Spice Powder (1 tsp), Granulated Sugar (1 tsp), Salt (1/2 tsp) and Bird Pick Breakfast Tea (2 Tbsp) to a boil.
step 3 In another pot, bring Water (6 cups), Soy Sauce (1/3 cup), Chinese Five Spice Powder (1 tsp), Granulated Sugar (1 tsp), Salt (1/2 tsp) and Bird Pick Breakfast Tea (2 Tbsp) to a boil.
step 4
Once the eggs are done with their hot water bath, drain and cool.
step 4 Once the eggs are done with their hot water bath, drain and cool.
step 5
Tap each eggs with the back of a spoon to crack the shell. Do not peel the shell as the crack will allow the tea mixture to seep in and create the notable crackling pattern.
step 5 Tap each eggs with the back of a spoon to crack the shell. Do not peel the shell as the crack will allow the tea mixture to seep in and create the notable crackling pattern.
step 6
Place all cracked eggs in the tea and soy sauce mixture and simmer for a minimum of 2 hours on the stove. May also place in a crockpot and allow to simmer on low.
step 6 Place all cracked eggs in the tea and soy sauce mixture and simmer for a minimum of 2 hours on the stove. May also place in a crockpot and allow to simmer on low.
step 7
Will keep in a refrigerator for up to a week.
step 7 Will keep in a refrigerator for up to a week.
Tags
Breakfast
Dairy-Free
Brunch
Snack
Shellfish-Free
Chinese
Vegetarian
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