The best thing about living a Mash-Up life is combining our favorite things to make innovative deliciousness. Matzo ball soup and cilantro? Done! Cornbread and Chinese sausage? Duh. Chinese tea eggs are right up our alley. Available in every 711 in China, they haven’t quite hit the shelves of bodegas in the U.S., but it’s only a matter of time. While you wait, cook Taiwanese-Chinese Mash-Up Isadora Tang‘s Aunt’s recipe for tea eggs to get in on the tasty.
Aunt's Chinese Tea Eggs
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Servings: 10
Ingredients
- 6 tbsp Black tea bags
- 10 Eggs
- 1 tbsp Salt
- 2 tbsp Whole star anise
- 2 tbsp Soy sauce
Instructions
- Softly crack the shells of your parboiled eggs with the back of a spoon, so that they are cracked all over, but do not peel the shell from the eggs.
- Place the eggs and tea bags in a pot of water.
- Add a pinch of salt and the star anise and soy sauce.
- When the water boils turn the heat to low and simmer for 30 minutes.
- Then turn off the heat and let the eggs sit until they are cold.
- Refrigerate and enjoy!