Empty My Fridge
Five Spice Tea Eggs - How to Make Huaiyang-style Marbled Tea Eggs (五香茶叶蛋)
Ingredients
- Egg8–10
- Tofu3 pieces
- Star anise5
- Cinnamon2 sticks
- Clove1 tbsp
- Fennel seed2 tbsp
- Bay leaf · dried2
- Tangerine · dried10 g
- Nutmeg1
- Licorice root5 pieces
- Peppercorn½ tbsp
- Sha Ren10 g
- Tea10 g
- Rock sugar50 g
- Soy sauce2 tbsp
- Dark soy sauce2 tbsp. If you want it saltier you can double or even triple the soy sauce quantity
Instructions
- Put the eggs and dougan in cool water, cover, and boil for 10 minutes.
- Rinse the eggs and dougan under cool water until fully cooled.
- Lightly tap the eggs all over with the wide end of a chopstick to crack the shells into a web pattern; do not crack them hard or the pattern will not form.
- Add the eggs, dougan and the spice mix (star anise 5, cinnamon 2 sticks, clove 1 tbsp, fennel seed 2 tbsp) to cool water. Cover and bring to a boil.
- Add the black tea, rock sugar (50g) and both soy sauces (2 tbsp each). Cover, lower the heat to low and simmer for 90 minutes.
- Turn off the heat and let the eggs soak for 3 to 48 hours.
Summarized from Chinese Cooking Demystified's video. Watch it for the details.
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