Tea egg is a traditional, flavorful and fragrant snack commonly sold by street vendors or at night markets all over the world. The flavor and fragrance from the eggs come from the long period of steeping the eggs in black tea and spices, such as a cinnamon stick, cloves, star anise and ginger. The process of making these eggs is divided into two stages. The first stage is partially cooking eggs in boiling water then carefully cracking the egg shells all around. The small cracks will give eggs beautifully marbled effects after steeping them in the flavorful liquid. The second stage is to make a flavorful liquid and to slowly cook eggs for 2 hours. Some recipes suggest letting eggs soak in spicy liquid in the refrigerator for days. This is one of the recipes that is perfect for using a crock pot – just turn the crock pot on and forget about it. The perfect tea eggs will have a taste balance between the eggs' natural flavor and the spices.
Equipment:
2 qt crock pot
Ingredients:
4 eggs
2 tea bags (English breakfast and Lipton’s)
2 cups hot water
1 cinnamon stick (2 inch length)
2 cloves
2 star anise
1/4 tsp whole black pepper
1/2 tangerine skin, sliced
1 knob of ginger thinly sliced (about 1 inch)
2 tbs soy sauce
2 tbs dry sherry
Directions:
Place eggs in a saucepan with water and bring to boil. Cover and turn the heat off. Let eggs continue to cook in the hot water for 10 minutes. Remove eggs. Place eggs into cold water to cool off.
Break the egg shells all over with as many small cracks as possible.
In the crock pot, place cooked eggs, tea bags, and all the spices. Add 2 cups of hot water and turn the heat to low for 3 hours.
Tea eggs are normally eaten cold.
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