var _sf_startpt=(new Date()).getTime() Cha Ye Dan (Chinese Tea Eggs) | SAVEUR Skip to main content (function(d, s, id) { var js, fjs = d.getElementsByTagName(s)[0]; if (d.getElementById(id)) return; js = d.createElement(s); js.id = id; js.src = "//connect.facebook.net/en_US/all.js#xfbml=1&appId=234201426681220"; fjs.parentNode.insertBefore(js, fjs); }(document, 'script', 'facebook-jssdk')); HomeSign upLog in RecipesRecipes Recipes HomepageRecipe CollectionsMenusRECIPE OF THE DAY e-newsletter INGREDIENT ChickenBeefPorkShrimpFishPasta CUISINE ItalianMexicanFrenchAmericanAsianMiddle Eastern COURSE Main CourseAppetizersSaladBreakfast/BrunchDessertSide Dish OCCASION Cocktail PartyBirthdayBackyard BBQThanksgivingChristmasEaster TechniquesTechniques Techniques HomepageSAVEUR e-newsletters Selecting IngredientsStoring & PreparingKnife SkillsBakingStocks & SaucesRoastingGrillingFryingCheesemakingPreserving TravelsTravels Travels HomepageHotelsTravel Advisory BoardCulinary Travel Awards UNITED STATES ChicagoFloridaLas VegasLos AngelesLouisianaMiamiNew YorkSan Francisco CENTRAL AMERICA MexicoHondurasCosta Rica SOUTH AMERICA ArgentinaBrazilChilePeruVenezuela EUROPE EnglandScotlandWalesBelgiumFranceItalyLondonLuxembourgNetherlandsParisRomeSicilySpainSweden ASIA Hong KongIndiaThailandTokyo AFRICA AfricaSouth AfricaNorth AfricaKenya CARIBBEAN CaribbeanCubaDominican RepublicJamaicaPuerto Rico MIDDLE EAST Middle East KitchenKitchen Kitchen HomepageSIMPLE WEEKNIGHT MEALS e-newsletter One Good FindTools & ProductsDesignEntertainingFoodsBooks & Reference Wine & DrinkWine & Drink Wine & Drink HomepageDINNER PARTY e-newsletter WineSpiritsBeerNon-Alcoholic AboutSweepstakes & PromotionsPhotosVideosMarketTaste of SAVEURSites We LoveIn the MagazineGet the Digital EditionNewsletter Sign-UpSubscribe to SAVEUR Recipes Oct 28, 2013 Cha Ye Dan (Chinese Tea Eggs) Cooked in a flavorful marinade of soy sauce, star anise, and cinnamon, these tea-stained eggs are a Lunar New Year staple and a favorite everyday snack in China. This recipe first appeared in the 2012 SAVEUR 100, with the article Chinese Tea Eggs. EggsChineseBrineRecipesChina 8 Reviews 3.0 3 var pwidget_config = { track: "query", copypaste: false, click: "true", }; post_widget(".customIcon", {click: "true", }); Save Recipe Print Email Enlarge Credit: Todd Coleman MAKES 8
INGREDIENTS½ cup soy sauce ½ cup sugar ½ tsp. whole black peppercorns ½ tsp. fennel seeds 8 whole cloves 2 whole star anise 2 sticks cinnamon 1 tbsp. loose-leaf smoked tea, such as lapsang souchong (available from Amazon) 8 eggs
INSTRUCTIONSBring soy sauce, sugar, peppercorns, fennel, cloves, star anise, cinnamon, and 2 cups water to a boil in a 2-qt. saucepan; remove from heat and add tea. Let steep for 10 minutes. Pour marinade through a fine strainer into a bowl and keep warm. Place eggs in a 4-qt. saucepan; cover by ½? with cold water. Place saucepan over high heat and bring to a boil; cover pan, remove from heat, and let sit until eggs are soft-boiled, about 5 minutes. Drain eggs. Crack shells all over but do not peel eggs; return to saucepan along with marinade. Bring to a boil and let cook, stirring, for 5 minutes. Remove from heat and add 2 cups ice. Let cool in marinade before serving.
var pwidget_config = { track: "query", copypaste: false, click: "true", }; post_widget(".customIcon", {click: "true", }); Save Recipe Print Email This article was first published in Saveur in Issue #144 Subscribe now More from Saveur.com Asian Greens Vegan Recipes 12 Things to Do with Scrambled Eggs Weekday Breakfasts Recipes for Deviled Eggs Related Links Recipes Tauge Goreng (Stir-Fried Bean Sprouts With Chinese Chives) Sautéed Chinese Broccoli Chinese Barbecued Spareribs Chinese Mustard Greens Soup Chinese Roast Duck Ratings & Reviews (8) by MIKE A on 2012-01-06
I just did quail eggs like this for a Christmas appetizer. I found it necessary to make a really strong black tea; I let it simmer for maybe 15 or twenty minutes. I let the eggs steep in the marinade for another 20 minutes over low heat. The eggs were starting to get a good "craze" after three days or so. Now, they are really intensely flavored and delicious. Next time I would skip the hot steep altogether as the yolks are greenish around the edges, although any sulfurous smell is unnoticeable under the tea and spice.
1by GFWEB on 2012-01-14
Recipe doesn't work as written. How do you boil 8 eggs in 1/2 cup of soy?
5by JLARRYWILL on 2012-01-18
Maybe if you added the 2 cups of water to the soy suace it would help.
1by GFWEB on 2012-01-19
Still doesn't work
4by LIMEGREEN on 2012-01-24
These turned out nicely, I would certainly recomend following the recipe but letting them sit in the marinade for several hours after adding the ice.
4by ejm on 2012-03-20
The recipe doesn't work at all as written. The eggs have to be boiled (rather than left sitting) for 5 minutes until the whites are really firm. Otherwise it's impossible to remove the shells without destroying the pattern - yes, we managed to make egg salad the first time. On the second try, we boiled the eggs for 5 minutes then rolled them to crack the shells and moved them into the marinade to boil for 7 minutes more, making sure there was lots of liquid and lots of tea. Then we plunged the eggs into cold water and carefully removed the shells and served them warm with green onion cakes. They were beautiful. And delicious.
1by cfcatt on 2013-10-28
They need to sit in marinade a lot longer.
by hshirl on 2013-10-28
I have had plenty of marbled tea eggs growing up. They are a delight. I actually use less soy sauce than what this recipe suggests, and add water to the infusing liquid. Too much soy makes the eggs very salty in my experience. It's a two-step process. The eggs are cooked just to hard-boiled in water first and then simmered in the prepared liquid. http://www.savorychicks.com/2010/03/tea-party-marbled-tea-eggs.html
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