I have a little flock of hens that keep us well supplied with eggs, sometimes when we have a glut, I make Chinese Tea Eggs. They are a tasty snack to have to hand and look pretty with very little effort. These keep well in the fridge for a few days but don’t peel them until you are ready to eat.
Chinese Tea Eggs
- 6 large eggs
- 3 tea bags or 3 tablespoons of loose leaf tea. You want a black tea like Ceylon or Assam.
- 1/4 cup gluten free soy sauce
- 1 cinnamon stick
- 2 whole star anise
- 3 cloves
- 1 teaspoon black peppercorns
- 1/4 teaspoon fennel seeds
- Place the eggs in a pot of water, cover and bring to the boil, remove from the heat and allow to stand for 10 minutes.
- Make the tea marinade by bringing 500ml of water to the boil and all the remaining ingredients. Remove from the heat, give them a good stir and leave them to steep for 10 minutes.
- Crack your eggs using the back of a spoon to create the mosaic pattern. Be gentle. Do not peel the eggs at this stage!
- Strain the tea to remove the solids.
- Simmer the eggs in the tea marinade for 60 minutes. Don't panic they will be hard boiled but not overcooked. Keep an eye on them while they simmer as they need to be covered with liquid at all times. Top up with water if need be.You should also turn the eggs at least once to ensure they are evenly dyed.
- Remove the pan from the heat and allow to cool.
- Peel and admire your handiwork before eating.