Tea Eggs and Braised Eggs

Cha Ye Dan he Lu Dan (茶叶蛋和卤蛋)

Boiled eggs are steeped in a delicious, fragrant sauce with a slightly sweet, subtly salty five spice flavor and the refreshing aroma of tea.

Tea Eggs may have originated in Zhejiang Province; however, they are a staple snack across China. Pots of Tea Eggs, submerged in their rich, aromatic stock, can be found at numerous restaurants. The Eggs can be eaten plain, added atop rice, or served alongside numerous dishes.

There are two common variations of Tea Eggs: marbled and solid. Marbled Tea Eggs have an intricate web-like pattern covering the Eggs. The pattern comes from submerging a boiled egg in the aromatic. The shells are cracked all over creating the mesmerizing patterns. Solid Tea Eggs are steeped without their shells so that the entire surface of the egg becomes a rich brown. These solid color versions are better known as Braised Eggs (卤蛋). Both Tea Eggs and Braised Eggs are delicious with similar flavors. Braised Eggs, nevertheless, are quite a bit stronger due to more surface area being exposed to the rich sauce.

The flavor of the Tea Eggs can vary greatly, but generally there is a Five-Spice Flavor (五香味) prominent in the sauce. This means that cinnamon, star anise, fennel seeds, Sichuan pepper, and cloves can all be used to flavor the Eggs. The following recipe omits cloves and fennel seeds, but these can be added to customize the dish. Technically, Chinese Five-Spice Powder can be used in place of all the spices, but using fresh unground spices is always preferred.

Cola is used for a modern twist on this classic recipe to replace the traditional black vinegar and sugar. Cola, and more specifically Coca-Cola, has the perfect balance of sweetness and acidity to really bring out the flavor of the tea. Other brands of cola can be substituted, but I find this brand works the best because the eggs won’t be too sweet. The Coke along with the Dark Soy Sauce give the Eggs a great color and a complex flavor.

Ingredients

12 Eggs

Sauces
1 liter of Water
1 can of Coke (Slightly less than 12 oz or about 300 ml)
3 Tbsp. Dark Soy Sauce

Spices and Seasonings
5 Dried Red Chilies (Optional)
3 dried Bay Leaves
2 whole Star Anise
1 3-inch stick of Cassia Bark (OR Cinnamon)
1 Tbsp. Salt
1 tsp. Sichuan Peppercorns

Tea
10 grams loose-leaf Black Tea

Directions

1.) Place the Eggs in a pot and cover them with water so that the water covers the Eggs by about 1-inch. Bring the water to a boil over high heat. Once boiling, immediately cut off the heat, cover with a lid, and allow the Eggs to rest in the hot water for about 10 to 12 minutes.

2.) After about 10 minutes, remove the Eggs from the hot water and plunge them into an ice bath. While the Eggs are underwater, gently crack them to create a cracked pattern on the Eggs after they have finished cooking.

(The ice bath is important as it will make the Eggs easier to peel later. Crack every part of the egg shell when making Tea Eggs. If wanting to make Braised Eggs [卤蛋], remove the shells completely at this time).

3.) Place the Eggs back in a small pot and pour in all of the Sauces (Water, Cola, and Dark Soy Sauce). Then, add the Spices and Seasonings (Red Chilies, Bay Leaves, Star Anise, Cassia Bark, Salt, and Sichuan Peppercorns).

4.) Heat water in an electric kettle until boiling. Place the loose-leaf Tea in a bowl and when the water has reached its boiling point, pour the water over the Tea. Mix briefly and then pour the Tea into a wire strainer, discarding the water. Place the Tea into the pot with the Eggs.

5.) Heat the pot on low to medium-low heat and simmer the Eggs for at least 4 hours. Peel the Eggs and eat to your heart’s content. Tea Eggs can be stored in the fridge for about 2 to 3 days and the sauce used for cooking the Eggs can be used 2 – 3 times.

 

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