Authentic Chinese Tea Egg Recipe (With Methods to Reuse the Brine)

By Souped Up Recipes · 90 min

Ingredients

Instructions

1. Take the eggs out of the fridge and leave them on the counter for 30 minutes to reach room temperature.
2. Choose a pot that holds all the eggs in one layer; add more water if needed to cover them.
3. Put the eggs, star anise, bay leaves, Sichuan peppercorns, cinnamon stick, dried red chilies (optional), garlic, soy sauce, dark soy sauce, brown sugar, salt, black tea and water into the pot.
4. Bring to a boil over medium heat. Start timing as soon as it boils.
5. Boil 4 minutes for a runny yolk, 7 minutes for a medium-soft egg, or 10 minutes for a hard-boiled egg.
6. During boiling, lightly tap each egg all over with 2 spoons to crack the shell without smashing it.
7. Transfer the eggs to an ice bath for 2-3 minutes to stop the cooking.
8. If making the running-yolk version, cool the brine by setting the pot in ice water and swirling for about 3 minutes until lukewarm.
9. Pour the brine into a non-reactive container, add the peeled eggs, and make sure they are fully submerged.
10. Refrigerate for at least 24 hours before eating. They keep up to 5 days refrigerated.

Summarized from Souped Up Recipes's video. Watch it for the details.

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