← 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-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
living-raw-food Living Raw Food
by Sarma Melngailis
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
martin-yans-china Martin Yan's China
by Martin Yan
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
spice Spice
by Ana Sortun
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
food-to-live-by Food to Live By
by Myra Goodman
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
raos-cookbook Rao's Cookbook
by Frank Pellegrino
cooking-for-friends Cooking for Friends
by Gordon Ramsay
cook-with-jamie Cook with Jamie
by Jamie Oliver
lucid-food Lucid Food
by Louisa Shafia
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for 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
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?