Noob Cook Recipes



What's
New
Dijon Honey Chicken Wings Recipe Beef Claypot Rice Recipe How to Make Grated Ginger Juice Ginger Grater Singapore Char Kway Teow Recipe Philips Airfryer Giveaway

Chinese Tea Leaf Eggs

   

Chinese Tea Leaf Eggs
Tea Leaf Eggs: Popular savoury street snack recreated at home

Chinese tea leaf eggs (also known as Chinese Marbled Eggs, Tea Leaf Eggs, Cha Ye Dan, 茶叶蛋/茶葉蛋) is a common street delight in Asia, including Singapore. They are really easy to make at home, especially when you use a slow cooker. I basically made some (almost) hard boiled eggs, made cracks all over the shells while leaving them intact, then I dump them into a slow cooker with some ingredients and let the slow cooker do its magic. Really super easy. If you do not have a slow cooker, you can simmer them in a soup pot. The kitchen, to my delight, is filled with the wonderful aroma of tea, herbs and spices – my kind of aromatherapy. It felt as if I had walked past a Chinese medical hall. One common complaint about tea leaf eggs I hear is that while the aroma smells superb when you walk past a shop selling them, they taste quite bland when you bite into it. I think the ones I made are quite savoury and yummy.

If you noticed that my tea leaf eggs are not as dark as the usual ones, that’s because I took them out sooner to snap photos before the sun sets. If you like the darker colour, add more dark soy sauce and simmer as long as you can.

Chinese Tea Leaf Eggs
Serving suggestion: eggs in herbal (dang gui and wolfberries) broth

Ingredients

- Eggs (any number, but make sure they cover only one layer in the pot)
- Boiling water
- 100ml light soy sauce
- 1 tsp dark soy sauce (add more if you prefer a darker colour)
- 1 tsp sugar

(A) Herbs and Spices

Chinese Tea Leaf Eggs

- 2 tbsp black, non-floral tea (preferably Chinese tea such as pu-er 普洱, tie guan yin 铁观音 or oolong 乌龙) or 2 black tea leaves bag (if using tea bag, only use the tea filter bag, cut away the string and paper handle)
- 1 cinnamon stick
- 2 star anise
- 2 small pieces of dried tangerine/orange peel
- 3 cloves
- 6 peppercorns, lightly bruised
- 2 small pieces of dang gui aka Angelica sinensis, Chinese Angelica Root, 当归 (optional, for the herbal taste)

For extra herbal taste (optional, for step 4 below)
- 5 pieces of dang gui
- 1 tsp wolfberries, soaked in water for at least 5 minutes

Directions
1. Prepare hard boiled eggs till they are 80% cooked. To do that, place eggs in saucepan of cold water (enough water to cover eggs). Bring to a boil for about 2 minutes, off the flame and cover with lid for about 7 minutes (for 100% hard boiled eggs, it’s about 10 minutes). Rinse the eggs with cold water till they are cooled.
2. Gently tap the exterior of the eggs with the back of the spoon to form cracks evenly around the egg, careful to leave the entire shell still intact and covering the egg. This will create the beautiful “marbled” look and also allow the flavours to seep through the eggs.
3. In a slow cooker, arrange the eggs to occupy one layer in the pot. Then add boiling water (just enough to cover the eggs), soy sauces, sugar, tea and the ingredients in (A). Set the slow cooker on high for about 1-2 hours (starting from the time you see the water boiling in the slow cooker). Thereafter simmer on low for as long as you like till ready to serve. If you’re not using a slow cooker, just bring all the ingredients in a pot to a boil, then simmer for about 2-3 hours similar to how you prepare Chinese soups.
4. For extra herbal flavour, I added an extra 5 pieces of dang gui to the pot one hour before serving (I do not want to leave them in for too long as it will result in bitter taste). Five minutes before serving, add the soaked wolfberries. For this herbal version, I served the eggs in a shallow dish with some broth, wolfberries and dang gui pieces poured over it.

Chinese Tea Leaf Eggs
Gently tapping the eggs with the back of the spoon to form cracks

Chinese Tea Leaf Eggs
Simmering all the ingredients in a slow cooker

Cooking Notes
1. For easy cleaning and convenience, I place all the ingredients from (A) in a soup stock pouch. You can use the disposable type (I purchase a pack of 45 pieces at Daiso Singapore) or the re-usable stainless steel type.
2. When cutting the egg for serving, dip your knife blade in water first so that it does not stick to the egg yolk.
3. Do not heat up the whole eggs using a microwave as they will “explode”. Heat them up (with some of the broth) in a pot using a stove.

Chinese Tea Leaf Eggs

                                           

Leave a Comment





85 Responses to “Chinese Tea Leaf Eggs”

  1. xiaoyen — April 2, 2010 @ 11:50 am

    I’ve never made tea eggs using wolfberries before. My mom makes sweet tea eggs and it’s so yummy just like dessert. I make mine using prepackaged tea bags for eggs. Great to learn how to make from scratch.

    Reply

  2. Dot — April 3, 2010 @ 12:44 am

    Very cool!

    I’ve linked to this on Foodwhirl.com today :
    http://foodwhirl.com/spotlight/spotlight-chinese-tea-leaf-eggs

    Reply

    • wiffy replied: — April 3rd, 2010 @ 8:37 pm

      Hi Dot, thank you so much for featuring this recipe, I’m really flattered :)

      Reply

  3. Big Boys Oven — April 3, 2010 @ 1:14 am

    omg! thos lovely beautiful cracking design painted on the hard egg white turuly facsinating!

    Reply

  4. desperate.viz — April 3, 2010 @ 2:51 am

    wow, these eggs are gorgeous!
    I smoked them with Lapsang Suchong, but I have to try this method too, they definitely look more attractive.

    Great Easter idea!

    p.s. great blog you have! 8)

    Reply

    • wiffy replied: — April 4th, 2010 @ 12:02 am

      I haven’t heard of this tea before until I goggled it, sounds perfect for these eggs. I’ll try it next time. Thanks for your kind words :)

      Reply

  5. Reeni — April 3, 2010 @ 8:20 am

    These are so pretty! You flavored them up so good. :lol: I bet their delicious!

    Reply

  6. Grace — April 3, 2010 @ 3:52 pm

    Fantastic! At least got this recipe. By the way, what is the Chinese name for clove and tangerine peel in hanyu pinyin? Thanks.

    Reply

    • wiffy replied: — April 3rd, 2010 @ 8:35 pm

      hello grace, if I’m not wrong, the Chinese name for clove is 丁香 ding1 xiang1 and tangerine peel is 陈皮 chen2 pi2

      Reply

  7. Trisha — April 4, 2010 @ 2:51 pm

    I know it’s all about the eggs (absolutely fantastic they are though!!!), I can’t help but gush over your plate! :)

    Reply

    • wiffy replied: — April 4th, 2010 @ 7:15 pm

      the plate with critters all around? I just bought it and I think it’s the first time I featured it. I’m happy someone noticed ;)

      Reply

  8. Dee — April 4, 2010 @ 7:35 pm

    Hi Wiffy! Had to comment on this because I’ve been making it a lot of late. Like you, the smell of tea eggs from the medical halls, drive me wild with greed. Ok, you didn’t quite say that :) Was comparing recipes, and I realise that I don’t use Angelica Root. Will remedy that in the name of research!

    Reply

    • wiffy replied: — April 4th, 2010 @ 8:56 pm

      miss you, Dee! hope you had a great vacation and birthday celebration. the greed part is quite spot on actually hehe ;)

      Reply

  9. Pei-Lin — April 5, 2010 @ 9:05 pm

    I absolutely love the marbling effect on the eggs!! Simply gorgeous!! Thanks for sharing this because they’re bringing back lots of fond memories!! Hope you had a great Easter weekend!

    Reply

  10. HoppingHammy — April 7, 2010 @ 8:53 am

    OMG never seen marbled eggs before, and they are beautiful!!! I’m gonna tell your tip about cracking them to my mom. :)

    Reply

    • wiffy replied: — April 7th, 2010 @ 12:29 pm

      yes they must be not as common in western countries. Hey if you crack the eggs and dip them in edible (punchi) food dye colours instead, they will be so beautiful & punchi ;)

      Reply

Trackbacks/Pingbacks