Chinese tea eggs

According to the concept of Chinese people, eggs soaked in tea is a dish that brings a lot of luck, so it is very popular during the traditional Tet holiday. The dish is simple, but extremely rich and nutritious from familiar herbs and spices.

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Video tutorial

Ingredients for 3 people

4-5 chicken eggs

3 bags of black tea dip type

¼ cup soy sauce

1 cinnamon

2 star anise

1 teaspoon of black pepper

¼ teaspoon of cumin seed powder

1 teaspoon sugar

Products included in the recipe

56.100 đ

Cumin Seed Powder

28.900 đ

Star Anise

35.900 đ

Black Pepper

30.000 đ

Cinnamon

Instructions:

1	Boil eggs Put eggs in a pot and fill with water about 1 knuckle. Let the water boil for about 3 minutes, turn off the heat, cover the pot, let it sit for about 10 minutes, then take out the eggs and let them cool.
2	Cook tea While waiting for the eggs to cook, put another pot on the stove, bring to a boil 4 cups of water. When the water boils, turn off the heat and stir in the tea, soy sauce, cinnamon, star anise, ginger powder, black pepper, cumin powder and sugar. cook for about 10 more minutes.
3	Finishing the Chinese Tea Eggs Use a spatula to lightly tap the surface of the egg, do not peel. Pot for tea mixture, filter the water. Put the eggs in the filtered tea, boil with high heat until the water boils, then put on the heat and cook for 1 hour. Note that eggs should be submerged in tea, pay attention to the water level when boiling. Stir occasionally with chopsticks so that the eggs are evenly coated. After 1 hour, turn off the heat to let the tea cool down slowly. Take out the eggs, pat dry with paper towels, and place them in the refrigerator until use, then take them out.

Boil eggs

Put eggs in a pot and fill with water about 1 knuckle.
Let the water boil for about 3 minutes, turn off the heat, cover the pot, let it sit for about 10 minutes, then take out the eggs and let them cool.

Cook tea

While waiting for the eggs to cook, put another pot on the stove, bring to a boil 4 cups of water.
When the water boils, turn off the heat and stir in the tea, soy sauce, cinnamon, star anise, ginger powder, black pepper, cumin powder and sugar. cook for about 10 more minutes.

Finishing the Chinese Tea Eggs

Use a spatula to lightly tap the surface of the egg, do not peel.
Pot for tea mixture, filter the water. Put the eggs in the filtered tea, boil with high heat until the water boils, then put on the heat and cook for 1 hour.
Note that eggs should be submerged in tea, pay attention to the water level when boiling. Stir occasionally with chopsticks so that the eggs are evenly coated.
After 1 hour, turn off the heat to let the tea cool down slowly. Take out the eggs, pat dry with paper towels, and place them in the refrigerator until use, then take them out.