Tea Egg recipe

[TootTaLu]

OK,so there are three kind I know of:

 

1)Bus station style,low quality.

 

2)GuangDong street style.Taste good,in the pot of liquid w/big bag of spices soaking.

 

3) South East China Home made style,spices tasted fresher than street egg.

 

I NEED A RECIPE.

 

I like the tea eggs I bought on the street in FoShan,with the soaking bag of spices.

 

Ive tried many recipes found online but nothing is working for me.

Any ideas?

[Richard & Li]

Good idea! I really like tea eggs.

 

I think all you need to do is boil the eggs in strong black tea then crack the shells when the whites are solid. But, I'm guessing...

 

http://growabrain.typepad.com/photos/uncategorized/2008/02/01/egg_pair.jpg

[Dan R]

OK,so there are three kind I know of:

 

1)Bus station style,low quality.

 

2)GuangDong street style.Taste good,in the pot of liquid w/big bag of spices soaking.

 

3) South East China Home made style,spices tasted fresher than street egg.

 

I NEED A RECIPE.

 

I like the tea eggs I bought on the street in FoShan,with the soaking bag of spices.

 

Ive tried many recipes found online but nothing is working for me.

Any ideas?

 

Do you follow the directions for cracking? Have you tried this one.

 

 

 

PREP TIME 20 Min

COOK TIME 3 Hrs

READY IN 11 Hrs 20 Min

Original recipe yield 8 eggs

 

SERVINGS (Help)

Servings

US METRIC

 

 

 

INGREDIENTS (Nutrition)

8 eggs

1 teaspoon salt

 

3 cups water

1 tablespoon soy sauce

1 tablespoon black soy sauce

1/4 teaspoon salt

2 tablespoons black tea leaves

2 pods star anise

1 (2 inch) piece cinnamon stick

1 tablespoon tangerine zest (zest is the colored part of the peel)

=

 

DIRECTIONS

In a large saucepan, combine eggs and 1 teaspoon salt; cover with cold water. Bring to a boil, reduce heat, and simmer for 20 minutes. Remove from heat, drain, and cool. When cool, tap eggs with the back of a spoon to crack shells (do not remove shells).

In a large saucepan, combine 3 cups water, soy sauce, black soy sauce, salt, tea leaves, star anise, cinnamon stick, and tangerine zest. Bring to a boil, then reduce heat, cover, and simmer for 3 hours. Remove from heat, add eggs, and let steep for at least 8 hours.

FOOTNOTE

Eggs can steep up to 1 1/2 days for richer flavor. Store eggs unpeeled and tightly sealed in refrigerator. They will keep 4 to 5 days.

[Sebastian]

THe Star Anise makes the difference, IMO.

[TootTaLu]

I know the street eggs probably soak and cook forever.

 

At home,even after cracking the eggs and soaking forever,I cant get them to taste salty or spicy enough.

 

The 'flavor' won't penetrate in to the egg.

[Richard & Li]

I just rechecked this thread.

 

Thanks Dan! I'm gonna try that this weekend. I'll let you know how it turns out...