← Back to Search Results
poaching Asian, Chinese
Chinese Tea Eggs

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield: Provides 6 dainty portions

Ingredients

  • 6 quail eggs
  • 1 tablespoon Pu'erh tea (see Notes)
  • 3 tablespoons soy sauce
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 2 pieces star anise
  • ½ cinnamon stick
  • ¾ teaspoon black peppercorns
  • 2 strips mandarin zest

Directions

1. Build a high-heat fire, with the flames licking the grill grate. Let it burn for 30 minutes.

2. Place the eggs in a Dutch oven or a medium pot with water to cover. Bring the pot to a boil over the fire, then adjust the heat to medium-low and simmer for 3 minutes. Remove the eggs with a slotted spoon (do not discard the water) and let them cool until one can handle them without scorching one's fingers. Tap the eggs with the back of a spoon to crack the shells evenly all over.

3. Return the eggs to the pot and add the remaining ingredients. Bring the water to a boil, reduce the heat, and simmer for 1½ hours. Add water to cover the eggs if they become exposed to the air. Remove the pot from the heat and let the eggs cool completely in the water.

4. Carefully peel away the shells, slice them in half lengthwise, and arrange them on a platter. Serve with more tea, preferably Chinese in origin.

Notes

Pu'erh tea is an earthy, tannic tea, which the Chinese turn to most frequently for tea egging. If one cannot find it, any dark tea (such as Earl Gray or Darjeeling) will do; green tea and herbal tisanes are not appropriate.


© 2011 Sarah Huck and Jaimee Young
 

Nutritional Information

Nutrients per serving (% daily value)

15kcal (1%)
115mg (5%)
0g
0g
1g (2%)
0g
0g (2%)
0g
0g
76mg (25%)
0g
1g
2mg
14mg
14mcg RAE (0%)
0mg (0%)
6mg (1%)
0mg (2%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

living-raw-food Living Raw Food
by Sarma Melngailis
american-masala American Masala
by Suvir Saran
cooking-for-friends Cooking for Friends
by Gordon Ramsay
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
good-to-the-grain Good to the Grain
by Kim Boyce
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
mom-a-licious Mom-a-Licious
by Domenica Catelli
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
lucid-food Lucid Food
by Louisa Shafia
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?