Fragrant "Tea Egg"

茶 叶 蛋     chá yè dàn

For today’s recipe let us go with something simple but delicious, Tea egg, it combines hard-boiled eggs with the subtle flavor of anise and the deep brown hues of black tea and soy. The cracked patterns from the broken shells make these food attractive.

Ingredients:

• 6-12 Eggs
• 1 teaspoon salt
• 3 cups water
• 1 tablespoon soy sauce
• 1 tablespoon black soy sauce
• 1/4 teaspoon salt
• 2 tablespoons black tea leaves
• 2 pods star anise
• 1 piece cinnamon stick
• 1 tablespoon tangerine zest

preparation:

1. In a large saucepan, combine eggs and 1 teaspoon salt; cover with cold water.
2. Bring to a boil, reduce heat, and simmer for 20 minutes.
3. Remove from heat, drain, and cool. When cool, tap eggs with the back of a spoon to crack shells (do not remove shells).
4. In a large saucepan, combine 3 cups water, soy sauce, black soy sauce, salt, tea leaves, star anise, cinnamon stick, and tangerine zest.
5. Bring to a boil, then reduce heat, cover, and simmer for 3 hours.
6. Remove from heat, add eggs, and let steep for at least 8 hours.

TIPS

Eggs can steep up to 1 1/2 days for richer flavor. Store eggs unpeeled and tightly sealed in refrigerator. They will keep 4 to 5 days.

Vocabulary:

chá yè dàn
茶  叶  蛋      tea egg         n.

chá  yè
茶   叶          tea leaf         n.

xiǎo chī
小   吃        snack            n.

tāng  chí
汤    匙    spoon       n.

jiàng    yóu
酱       油    soy sauce    n.

jī      dàn
鸡      蛋  egg      n.

yán
盐      salt       n.

táng
糖       sugar      n.