There is a cute little tea place near my office that has delicious food as well as an awesome, ever-changing selection of teas. One of my go-to lunches there is a twist on the egg sandwich made instead with Chinese tea eggs. The flavor is an awesome mixture of soy sauce, star anise and black tea. I spoke to Kat, the owner, about the traditional Chinese snack, and I was inspired to hunt down how to make these delicious concoctions. I found a great recipe online, complete with video.
The ingredients for Chinese marbled tea eggs are relatively few, but they are spices that pack a wallop. The star anise, in particular, gave off a powerful aroma as soon as it started heating up in the saucepan.
The first step is to hard boil the eggs, let them cool, and then gently tap the shells until they crack in pretty patterns. It was quite fun.
After cracking the eggs, I let the eggs boil slowly for about two hours. Since it was a Saturday, I made breakfast, then let the eggs simmer while I went about my late morning routine. The house filled with a heavenly aroma of licorice, tea, and soy sauce. After a couple hours, the shells turned a dark chocolate-brown color. It was beautiful.
The result of the slow simmer was a gorgeous marble. I paired the eggs with sauteed green beans and rice for a complete lunch.
The flavors of the tea eggs were amazing. It was a simple, but completely satisfying meal. If you’re looking for a good meal that doesn’t require too much hands-on time, try the Chinese tea eggs. It will be a mixture of flavors you’ve never experienced.