These Kaleidoscopic Chinese Tea Eggs (茶叶蛋) are key parts of a food culture that is at least as old as the Tang Dynasty (1500 years ago). Just peeling them open reveals ancient patterns that resonate in the psychedelic “Tie-Dyed” Hippy dresses of the 1960s and invoke the variegated matrix of the worldwide web in our contemporary lives. I have photographed them on a souvenir plate celebrating the “Many Beauties” of Chinese legend.
Tea Eggs are popular favorites in convenience stores, restaurants, and from street vendors everywhere in China. They have a pungent fragrance that fills the air and hypnotizes customers to buy them. In Copenhagen, the smells of Belgian waffles being cooked entice pedestrians in the way popcorn popping is irresistible in movie theaters. Tea Eggs are like that!
The ingredients are easy to find and the Eggs are even easier to make. You will enjoy them hot or cold as simple snacks. Or you can slice or quarter them to enhance any meal. I even make egg salad sandwiches for a special twist. I also like to place them on Nut Bread with a spoonful of red caviar for a quick breakfast or lunch.
SPICES AND BLACK TEA
These are unlike the bland uniformity of the hard-boiled eggs of Western childhoods. The spices transform the taste and the tea adds a kaleidoscope of patterns. Use two tea bags of black tea (or a good tablespoon of loose tea) and the nice tastes of Star Anise, Cumin, Cinnamon, Sichuan Peppercorns, Fennel Seeds, Rosemary and Nutmeg. These are standards in Asian markets and big grocery stores. You can also substitute a small package of “Tea Egg Mix” but the ingredients and freshness will vary.
HOW TO MAKE THESE CHINESE TEA EGGS
INGREDIENTS:
These Tea Eggs are special beauties. They are great for school or work or picnics. People always marvel at them. Serve for breakfast with a slice of toast or a bagel. Use them as a side dish anytime or add them to noodles (e.g. Lao Gan Ma Cold Rice Noodles), rice, or soups. I mash them with a fork, add some mayo and celery, and make a quick egg salad sandwich.
They have an amazing taste, smell, and visual beauty. And, for me, each bite of these Kaleidoscopic Tea Eggs reminds me of my childhood in Guangzhou and the joyful culture of Chinese street food. I see my past, present, and future in the changing patterns, intertwined.
MORE CHINESE SNACKS RECIPES:
Easy Flaky Chinese Scallion Pancakes
Festive Chinese Chicken Dumplings
Kaleidoscopic Chinese Tea Eggs
Ingredients
- 6-8 Eggs, large
- 2 tea bags of Black Tea (or loose black tea)
- 1/4 cup / 60 ml Light Soy Sauce
- 1/4 cup / 60 ml Dark Soy Sauce
- 1 tbsp Brown Cane Sugar
- 1/4 tsp Cumin Powder
- 3 pieces Star Anise
- 2 Bay Leaves
- 3 Garlic Cloves, crushed
- 1 Cinnamon Stick
- 3 small hot Thai Chili Peppers or Sichuan Dried Peppers
- 1 tsp Fennel Seeds, cracked
- 5 or 6 cloves of Nutmeg, cracked
- 1 tsp Black or Sichuan Peppercorns, cracked
- 2 or 3 strips Orange Peel, dried or fresh
- 2 sprigs of Rosemary, fresh
Instructions
- Place the eggs in a medium pot with a lid and add enough water to cover the eggs. Bring the water to a boil, then lower the heat to a high simmer for 10-12 minutes.
- Keeping the water in the pot, remove the eggs with a strainer and place them into a bowl of cold water until they are cool enough to handle. Tap the eggs with the flat back edge of a butter knife to crack them evenly all around, being careful not to break off the shells. Return the Eggs to the pot. Add enough water to cover the eggs by an inch.
- Add the Tea and all the Spices to the pot. Bring to a low boil, then turn the heat down to a low simmer.
- Simmer for 2 or 3 hours — or longer for even more flavor. Because the smell of simmering eggs is so wonderfully fragrant, you will want the eggs to simmer as long as possible.
- Remove from the heat and drain the eggs. Serve hot or cold.
Video
Notes
- For kids especially, you will want to serve with the shells on so that they can discover the beautiful designs on the egg shells. Be careful of the liquid! Otherwise, peel and serve whole for a never-failing visual response from your guests. I like to have a small decorative bowl on the table displaying the inside of the eggs shells matched with a rose bud! There are always comments and compliments.
- You can safely store them in the fridge for a few days, unpeeled. The remaining marinade liquid can be saved in the fridge for another round of Tea Eggs. Just add a little more Soy Sauce and another tea bag to refresh the strong flavor.
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