Taiwanese tea eggs 茶葉蛋 are a popular snack in Taiwan, made by steeping boiled eggs with their shells cracked in a marinade of tea leaves and spices. The longer they marinate, the richer the flavor.
Tea eggs are commonly found in street food stalls and markets throughout Taiwan, as well as convenience stores.
Ingredients:
- 10 eggs, boiled
- 50ml light soy sauce
- 40ml dark soy sauce
- 20ml rice wine
- 2 bay leaves
- 2-3 slices ginger
- 5-6 cloves of garlic
- 1 tbsp Sichuan peppercorns
- 1 teaspoon five spice powder
- 20g brown sugar
- 2 tablespoons black tea leaves
- 500ml water or enough for the eggs to be submerged
Instructions:
1. Boil the Eggs:
- In a pot, bring eggs to a boil, ensuring there is enough water to cover all the eggs.
- Boil the eggs until they are hard-boiled.
- Once the eggs are cooked, cool them to touch.
- Gently crack the boiled eggs using the back of a spoon. Ensure the eggshells are cracked enough so the marinade can penetrate the interior without breaking the eggs apart.
2. Prepare Marinade:
- In a pot, combine marinate ingredients and add water.
- Place the cracked eggs into the pot with the marinade, ensuring they are fully submerged.
- Cook the eggs in the marinade for at least 1 hour, or longer for a deeper flavor.
3. Serve:
- Once marinated, remove the eggs from the marinade, peel them, and serve whole or halved.
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