Chinese tea leaf eggs (also known as Chinese Marbled Eggs, Tea Leaf Eggs, and Cha Ye Dan). It is a common street delight in China, including Asian. They are really easy to make at home, especially when you use a slow cooker. They taste quite bland when you bite into it, quite savory and yummy.
Ingredients of Chinese Tea Leaf Eggs
6-12 clean eggs
4 cups water
3 tablespoons Pu’er tea
1 cinnamon stick
1 teaspoon sugar
1/2 teaspoon Chinese five-spice powder
6 tablespoons low-sodium soy sauce
How to Cook Chinese Tea Leaf Eggs
★ Add 4 cups of water to a medium pot and gently drop in the eggs. Make sure the water covers the eggs.
★ Bring the water to boil on high heat. Boil for about 10 minutes or so to make sure the eggs are cooked.
★ Transfer the hard-boiled eggs out of the hot boiling water and rinse them with cold water. Using the back of a teaspoon, gently tap the eggshell to crack the shell.
★ Return the eggs to the water and add in the remaining ingredients.
★ Bring the tea mixture to a boil and immediately turn the heat to low. Simmer for 2 hours (the longer the simmering, the better the taste). Add more water if needed.
★ Serve immediately or leave the tea eggs in the mixture overnight to further develop the color and flavor.