Braised Tea Eggs
HB-10567 · Hand-built original · Taiwanese
Hard-boiled eggs cracked all over and simmered in a dark soy and black tea broth with garlic, cinnamon, bay leaves and star anise.
TaiwaneseBreakfast1 hr 10 minServes 1289 kcalVegetarianDairy-freeDiabetic
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:12quantities adjust to match
Ingredients
- 12 Eggs
- ¼ cup Soy Sauce
- 5 tbsp Dark Soy Sauce
- 3.5 cups Water
- 8 cloves Garlic (peeled)
- 2 bags Black Tea
- 1 Cinnamon Stick
- 2 Bay Leaf
- 3 Star Anise
- 2 tbsp Sugar or Rock Sugar
Method
- Boil the eggs for 10 minutes, then rest them in cold water.
- Put the soy sauce, dark soy sauce, water, garlic, tea bags, cinnamon stick, bay leaves, star anise and sugar in a pot, bring it to a simmer and boil gently for 5 minutes.
- Tap each egg all over with the back of a spoon to make a network of small cracks, breaking the shell enough for the broth to seep in without the shell falling away.
- Lower the heat, add the cracked eggs to the pot, adding more water if they are not covered, put the lid on and simmer for 1 hour.
- Serve the eggs in their shells after the hour, or leave them in the broth with the heat off to marinate overnight for a deeper colour and flavour.
Prep: 10 min · Cook: 60 min · Total: 70 min
Nutrition (per serving, where published)
89 kcalCalories
7.6 gProtein
2.2 gCarbs
5.4 gFat
1.7 gSaturates
0.3 gFibre
0.3 gSugars
357 mgSodium
188 mgCholesterol
110 mgPotassium
32 mgCalcium
1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data