Chinese 90 min

Chinese Tea Eggs (Cha Ye Dan)

Name: Chinese Tea Eggs (Cha Ye Dan)
Total time: 90 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 6 large eggs; 3 cups water; 3 tablespoons soy sauce; 1 tablespoon dark soy sauce; 2 bags black tea (or 2 tablespoons loose leaf black tea); 2 star anise; 1 cinnamon stick; 2 teaspoons Sichuan peppercorns; 1 tablespoon sugar; 1 teaspoon salt; 3 dried mandarin peels (optional)

high-proteindairy-freemeal-prephealthy

Ingredientsfor 2

Cal

Protein

Carbs

Fat

16 large eggs
23 cups water
33 tablespoons soy sauce
41 tablespoon dark soy sauce
52 bags black tea (or 2 tablespoons loose leaf black tea)
62 star anise
71 cinnamon stick
82 teaspoons Sichuan peppercorns
91 tablespoon sugar
101 teaspoon salt
113 dried mandarin peels (optional)

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Instructions

1
Hard-boil eggs: place eggs in cold water, bring to a boil, cook 8 minutes. Cool in cold water. Gently tap each egg all over with the back of a spoon to create a network of fine cracks across the shell — do not remove the shells. The more cracks, the more intricate the marbling pattern.
2
Combine water, soy sauces, tea, star anise, cinnamon, Sichuan peppercorns, sugar, salt, and optional mandarin peel in a pot. Bring to a boil, simmer 5 minutes to develop the brine.
3
Add cracked eggs to the hot brine. Simmer over low heat for 60 minutes, keeping the liquid at a very gentle simmer. The soy and tea seep through the cracks, creating the characteristic marbled pattern.
4
Remove from heat and allow eggs to cool in the brine. For the most intense flavor and darkest marbling, refrigerate the eggs in the brine overnight.
5
Peel to reveal the beautiful spider-web marble pattern. Eat immediately or store in the brine for up to 3 days. These are sold at every convenience store and street vendor in China.