Chinese Tea Eggs Recipe
Chinese Tea Eggs are perfect to eat alone or add to a simple meal. Learn how to make this savory snack!
- 1 Spice Pouch for Chinese Tea Eggs
- 24 white eggs
- 3 tbsp dark soy sauce
- 3 ½ tbsp soy sauce
- 1/3 cup rock sugar
- 1 ½ tbsp brown sugar
- 1 ½ tbsp kosher salt
- 2 slices of ginger
- 4-6 red chili pepper
- Submerge eggs in a large pot of cold water and bring to a boil over high heat. Reduce the heat to medium and continue cooking for 20 minutes. While the eggs are cooking, empty spices from pouch A into a bowl and soak them with hot water for 10 minutes. Reserve the pouch for later use.
- Remove and drain the spices. Put spices in a dry pan (no oil) and stir frequently on low heat for 3-4 minutes or until it appears dry. At this time, you should smell the aroma of the spices. Next, remove spices from the pan and put them in the pouch and tighten the string. Set aside.
Note: this will bring out the aroma of the spices and give a better flavor for the tea eggs.
- Remove cooked eggs and chill in a large pot of cold water until they are cool enough to be handled. Drain water and hit each egg with a metal spoon until the shell cracks.
- Return the eggs to the large pot. Add spice pouch A, soy sauce, dark soy sauce, brown sugar, gingers, red chili pepper, and 3000 ml of water. Make sure eggs are submerged under the water. Bring to boil over high heat then reduce the heat to medium and continue cooking for 20 minutes.
- Next, add Pouch (B), rock sugar, and 10 g of Kosher salt and cook for another 40 minutes. Turn off the heat and cool at room temperature for 20 minutes. Place the pot or transfer to another container in the refrigerator to marinate 24-48 hours. Longer marinating time will give stronger flavor.
Note: I usually put a heat resistant pad underneath the pot in the refrigerator.
- After marinating, remove and discard the pouches. Boil the number of eggs you wish to serve for 5-10 minutes. Enjoy!
Note: Leftover eggs can be used to make potato salad. Follow my recipe for the best potato salad I've ever had!