The Daring Cooks’ November 2011 Challenge was cooking with tea. Amazing challenge, very unique! I was so happy to make my first challenge : Chinese Tea Eggs. When my tea eggs were cooked, I coudn’t wait to peel them and see how beautiful they were. I never have realized chinese recipes. It was really fun to make this recipe. Thank you to Sarah from Simply Cooked for this chinese challenge.
- 6 eggs
- 2 Tbs (30ml) black tea leaves, or 4 tea bags
- 2 tsp (10ml) Chinese five spice powder
- 1 Tbs (5ml) coarse grain salt toasted sesame seeds, to garnish
- In a large enough pot to avoid overcrowding, cover the eggs with cold water. Bring to a boil over medium heat and simmer for twelve minutes
- Remove the eggs with a slotted spoon and keep the cooking water.
- With a spoon, tap the eggs all over until they are covered with small cracks. This can also be done by tapping and rolling the eggs very gently on the counter.
- Return the eggs to the pan and add the tea leaves or bags, Chinese five spice powder, and salt. Cover the pan.
- Heat gently and simmer covered, for one hour.
- Remove the pan from the heat and let the eggs cool down in the liquid for 30 minutes.
- Remove the eggs from the liquid. Peel one egg to check how dark it is; the others can be returned to the liquid if you wish to have the web-like pattern darker. Allow the eggs to cool fully.
- To serve, peel and slice the eggs in halves or quarters. Sprinkle with toasted sesame seeds.