Chinese Tea Egg (茶叶蛋)



Tea egg is a Chinese savoury snack commonly found in a Chinese medicine shop or in a local Singaporean pasar malam. It is relatively easy to make although a little patience is needed for the eggs to be infused with the flavours. My favourite part in making this, is the enticing aroma that fills the house when it is simmering away. Can't wait to sink my teeth into these prettily marbled eggs, don't you?

Ingredients:

6                     eggs
1                     cinammon stick
2                     star anise 
1                     tangerine peel
2 tbsp             dark soy sauce
1 tbsp             light soy sauce 
1 tbsp             sugar
2 tbsp             chinese tea leaf 
500ml             water 

Method:

1. Boil the eggs in a pot of water for about 7 minutes. Cool the eggs and tap the egg shell lightly with a teaspoon until the eggs are fully cracked.
2. Heat the rest of the ingredients in a pot until it boils. Add in the eggs and simmer for 15 minutes.
3. Steep the eggs in the marinade for 4 hours and reheat before serving.



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