Jammy Tea Eggs
24 hr 30 min
The traditional way of making Chinese tea eggs involves cracking the shells of hard-boiled eggs and then boiling them again in a tea-soy sauce mixture; the cracks allow some of the dark liquid to stain the egg for a lovely marble effect. We wanted to keep our egg yolks jammy and gooey, so we boil them on the front end to the desired consistency and then soak them in the fridge for 24 hours in the tea mixture.
Unpacked brown sugar
1 tsp, Szechuan or black varieties
2 item(s), black tea
12 large egg(s)
- In a medium saucepan, combine 2 ½ cups water, soy sauce, sugar, salt, peppercorns, bay leaves, star anise, and cinnamon stick; bring to a boil over high heat. Reduce the heat to medium-low and simmer for 5 minutes. Remove the pan from the heat and add the tea bags. Allow the mixture to cool to room temperature.
- Meanwhile, bring a large pot of water to a boil. Add the eggs to the pot and boil for 8 minutes. Using a slotted spoon, remove the eggs to a bowl of ice water to cool down. Once cool, drain the eggs. Carefully and gently crack the eggs all over with a spoon.
- Place the cracked eggs in a container just large enough to hold them. Remove the tea bags from the tea mixture, then pour the mixture over the eggs. Refrigerate for 24 hours. The eggs will keep in the refrigerator for up to 5 days; the longer they stand in the liquid, the more pronounced the flavor will be.
- Serving size: 1 egg