Blast From the Past: Let Us Make Tea Eggs!

I hope you like this recipe and experimentation to find your own perfect ingredient mix and serving method. Share your recipes and ideas in the comments below!
Everything you want:

Published at Fri, 25 Oct 2019 08:00:47 +0000

  • 3 parts water
  • 1 part soy sauce
  • a kettle
  • pre-boiled eggs
  • sufficient black tea to cover the bottom of the pot in a thin coating
  1. With a spoon, gently crack the exterior of the each egg shell so it’s still about the egg. When you are done, it must look like a glaze that is crazed. This is exactly what causes the beautiful pattern that tea eggs have been famous for. The cracks are in the shell, the marbling will be on the final egg.
  2. Put the eggs and all your other ingredients to the pot and bring to a simmer. There should be enough liquid in the pot to cover the eggs to spare.
  3. Simmer for 30 minutes using a closed lid to keep all the heat and flavour as close to the eggs as you can.
  4. Remove eggs and pare them after they’re cool . The peeled tea eggs ought to be marbled and blossom like the components that were in the pot with them.
  5. Eat them hot, or set them in the refrigerator to be appreciated later! I love to eat a tea egg with my usual breakfast of yogurt, celery, cold tea, and fruit, or as a filling and quick afternoon beverage.

Tea eggs have been a street food with region and each country using a slightly different spin on this beverage in Asia for years. Like tea, the flavours and approaches vary. If you are like me and prefer salty and easy tastes, the flavouring are tea and soy sauce. If you like something with a bit more character, many different spices can be added.

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Connor’s Tea Egg Recipe

Originally submitted in October 2015 by Connor Adlam
Tea Eggs Are Delicious!
The recipe I will share is devised by me and based in my tea egg tastes. Look at adding some cinnamon, cloves peppercorns, fennel seeds, peppermint, or kinds of tea Should you need something exciting.

Pictures provided and copyright held by author