Chinese Tea Eggs

by Sara Perry
from The Tea Deck
(Chronicle, 2008)
Makes 6 to 10 Chinese tea eggs

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

convert Ingredients
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

Want it? Click it.

Method
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.

Recipe © 2008 by Sara Perry. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.