Eggs have always been my go to source for a quick and inexpensive protein. They’re versatile and easy to cook. My go to breakfast is usually a fried or hard boiled egg. I do get bored eating the same thing everyday though. So, in preparation for a busy week at work, The Hubby and I made a batch of Chinese Tea Leaf Eggs for a change to my instant breakfasts. This recipe adds a new level to the plain hard boiled egg.

Tea Leaf Eggs 2015-08-01 23:38:12 Leveling up hard boiled eggs Write a review Save Recipe Print Prep Time 5 min Cook Time 2 hr Total Time 2 hr 5 min Prep Time 5 min Cook Time 2 hr Total Time 2 hr 5 min Ingredients 6-8 large eggs 1 1/2 tbsp of black Pu'erh tea or 2 black tea bags 2 whole star anise 1 tbsp of rock sugar 1 tbsp of light soy sauce 1 tbsp of dark sauce Instructions Rinse the eggs and place in a small pot, cover with water and bring to a boil, remove the pot from heat and let sit for 10 minutes Drain the hot water and rinse. Using the back of a spoon, lightly tap on the boiled eggs to crack the shell, this creates the marbling effect, place eggs back in pot Cover the eggs with water and add in the tea, star anise, soy sauce and rock sugar Bring to a boil and then turn heat to low, simmer for 2-3 hours Notes Pu'erh tea can be found for low price at Chinese grocery stores Eggs can be eaten right away or left to marinate in the sauce, the flavour will get stronger over time Like all hard boiled eggs, Tea Leaf Eggs do need to be refrigerated xiaoEats | Toronto Food Blog http://xiaoeats.com/

Step by Step Photos



Assemble Ingredients



Boil Eggs



Gently crack shell



Put eggs back in pot, cover with water and add in remaining ingredients



Bring to a boil and let simmer for 2-3 hours