A A A
English

Over 300 tea varieties / free shipping from 30 EUR

Standorte
login

Chinese Tea-Eggs

Boil eggs for 10 minutes and let cool in cold water. Save boiled water. Envelop egg in hand and crack without breaking off the shell. Add remaining ingredients to water, carefully place eggs in pot and simmer for 2 hours. Eggs should be covered by liquid. Cool eggs and peel. Eggs should have a decorative pattern now. Traditionally served in slices for “Five o’clock tea”.

For 8 eggs you need:

  • 8 eggs
  • 70 g Black Tea
  • 5 cloves
  • 1 cinnamon stick
  • 3 star anis seeds
  • Pinch of Sichuan or Chili pepper
  • 2 tbsp soy sauce
  • 1 tbsp salt
  • 1 tsp sugar