Chinese Tea EggsPrep: 15 min Cook: 120 min Servings: 5by kitchen flavours25 recipes>
Fragrant Eggs braised in Chinese Black Tea, cinnamon and spices. A favourite with children and adults, usually eaten as a snack.
- 10 very fresh or 20 quail eggs
- Tea Cooking Mixture :
- 3 tablespoons light soy sauce (I use 4 tablespoons, adjust to taste)
- 3 tablespoons Shaoxing rice wine
- 1 star anise
- 1 tablespoon sugar
- 1 cinnamon stick
- 3 slices ginger, smashed with the flat side of a cleaver
- 3 tablespoons Chinese black tea leaves
- Place the eggs in a saucepan with enough cold water to cover. Bring the water to the boil, then reduce the heat to low and let the eggs simmer for 10 minutes, or until they are hard-boiled.
- Refresh the eggs in cold water. Drain the eggs and lightly tap and roll the shells on a hard surface to crack them. Do not remove the shells.
- Put the tea cooking mixture ingredients in a heavy-based clay pot, casserole or saucepan with 1 litre (4 cups) water and heat until boiling. Reduce the heat to low and simmer for 20 minutes. Add the cooked eggs and simmer for 45 minutes. Turn off the heat and let the eggs sit in the tea mixture until cool enough to handle. Remove the shells and serve the eggs warm or cold, cut into wedges, with some of the cooking mixture on top.
- kitchen flavour's notes :
- To use the slow cooker :
- After simmering the tea cooking mixture for 20 minutes, let it come to a boil and pour the mixture into the slow cooker pot. Add in the eggs. Turn heat to high and cook for 1 hour, and 2 more hours at low setting.
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