Cha Ye DanTea Eggs
These marbled eggs are simmered in black tea, soy sauce, and warm spices until their whites take on a savory fragrance and attractive cracked pattern. They are a classic snack that improves after resting in the braising liquid.
Prep
15m
Cook
1h 10m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 8pcsEgg
- 1.5lWater
- 10gBlack Tea Leaf
- 40mlSoy Sauce
- 20mlDark Soy Sauce
- 2pcsStar Anise
- 1pcsCinnamon Stick
- 2gSichuan Pepper
- 20gBrown Sugar
- 4gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the water to a boil, add the eggs, and cook until hard-boiled.
- 02
Lift out the eggs and cool them just enough to handle, then gently tap the shells all over so they crack without falling off.
- 03
Return the cracked eggs to the pot and add the black tea leaf, soy sauce, dark soy sauce, star anise, cinnamon sticks, Sichuan pepper, brown sugar, and salt.
- 04
Keep the liquid at a very gentle simmer so the eggs can absorb the flavor without breaking apart.
- 05
Turn off the heat and let the eggs sit in the tea liquid until well marbled and fragrant.
- 06
Cool the eggs promptly. Peel and serve, or refrigerate them in the tea liquid in a covered container and use within 4 days.
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