soft boiled Chinese tea eggs
Tea eggs are classic Chinese street snack, but here's a twist by making them ~soft boiled~
Ingredients
- 6 eggs room temp
Marinade
- 2 c water
- 2 tbsp black tea leaves (or 2 black tea bags)
- 1.5 tsp honey (or 2 tsp sugar)
- 1 tsp kosher salt (or 1/2 tsp table salt)
- 3 tbsp light (regular) soy sauce
- 2 tbsp dark soy sauce (or sub light light soy sauce)
Aromatics
- 2 tsp sichuan peppercorns
- 2 slices ginger
- 1 tsp cloves
- 2 bay leaves
- 2 star anise
- Or, sub all whole spices for 1/4 tsp Chinese Five Spice
Instructions
MARINADE
- Toast Sichuan peppercorns on low heat for 1-2 min (just until you see some smoking), to release its flavors
- Add the rest of the spices, black tea, honey, salt, light and dark soy sauce, and water. bring to a boil on med-high heat, then reduce to a simmer (lid on) for 15 min
- Let marinade cool completely (put in fridge or freezer to chill faster) while boiling eggs
SOFT BOILED EGGS
- Bring a pot of water to a gentle boil, and prepare an ice bath (ice + tap water)
- Using a spoon, add eggs to the pot (gently! so they don't crack). Set a timer for 5-6 min (to get soft boiled). When cooked, immediately transfer eggs into ice bath (to halt cooking) until cooled completely
- Using a spoon, tap the egg shell to create cracks, which will create the marbling pattern
MARINATE & CHIL
- Place chilled marinade + cracked eggs in airtight container (or a large ziploc). marinate eggs in the fridge for at least 1 day
- Peel the eggs when you want a snack. Or, add it to some hot rice, topped with whatever else you're feelin'
Notes
- Storing: eggs can be stored in the marinade up to ~5 days in the fridge (more time = deeper color and flavor)
- If you want to warm the eggs from the fridge, you can place them in warm water
- Reusing Marinade: marinade can be used again, especially if you use a clean spoon/hands when grabbing eggs. just simmer the marinade for 5-10 min before reusing