← 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

the-sushi-experience The Sushi Experience
by Hiroko Shimbo
baked-explorations Baked Explorations
by Matt Lewis
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
lidias-italy Lidia's Italy
by Lidia Bastianich
raos-cookbook Rao's Cookbook
by Frank Pellegrino
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
mom-a-licious Mom-a-Licious
by Domenica Catelli
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
flavor Flavor
by Rocco DiSpirito
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
Already a member? Sign in here
Close_overlay

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 cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?