Everything about these Chinese tea eggs will surprise you, especially how good they taste on their own or when paired with a Russian-style tea blend containing Lapsang Souchog, Keemun, or Formosa Oolong. Dusted with a combination of toasted sesame seeds and coarse salt, the eggs make an excellent hors d’oeuvre.–Sara Perry
Chinese Tea Eggs Recipe
- Quick Glance
- 15 M
- 2 H
- Makes 6 to 10 Chinese tea eggs
- 6 to 10 large eggs
- 2 tablespoons black tea leaves
- 2 teaspoons Chinese five-spice powder
- 1 tablespoon fleur de sel, coarse kosher salt, or any large-grain salt
- 1. In a pot large enough to hold the eggs without crowding, cover the eggs with cold water. Over medium heat, bring the water to a gentle boil. Simmer the eggs for 12 minutes. With a strainer or slotted spoon, remove the eggs and place them in a cold water bath until they can be easily handled.
- 2. Reserve the cooking water. With the back of a spoon, lightly tap each shell all over until it is covered with a cobweb of cracks.
- 3. Bring the water used to cook the eggs back to a boil. Add the tea leaves, Chinese five-spice powder, and salt. With a slotted spoon, add the eggs. Cover, turn the heat to low, and simmer for 1 hour. Remove the pot from the heat. Steep the eggs in the covered pot for 30 minutes. Remove the eggs from the water, and allow to cool.
- 4. To serve, shell the tea eggs. Eat whole, halved lengthwise, or quartered. Their flavor is best enjoyed within 24 hours.
Chinese Tea Eggs Recipe © 2008 Sara Perry. Photo © 2008 Alison Miksch. All rights reserved.