Tea Eggs
Recipe: #7830
October 29, 2011
Categories: Snacks, Dairy, Eggs, Appetizers, Asian, Chinese, Easy/Beginner Cooking, Make-Ahead, Boil more
"These are sold by street vendors everywhere in China. They can be served hot or cold. You do not have to use expensive tea blends for this, just use plain black tea."
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (78.5 g)
- Calories 143.2
- Total Fat - 5.8 g
- Saturated Fat - 1.6 g
- Cholesterol - 163.7 mg
- Sodium - 132.2 mg
- Total Carbohydrate - 15.7 g
- Dietary Fiber - 1.2 g
- Sugars - 2.2 g
- Protein - 8.4 g
- Calcium - 63.2 mg
- Iron - 3.2 mg
- Vitamin C - 3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Bring eggs to a boil in a sauce pan filled with cold water.
Step 2
Simmer for 3 to 4 minutes.
Step 3
Remove eggs and cool just enough to be able to handle them.
Step 4
Gently break the shells into a few spots and return the eggs to sauce pan with the remaining ingredients ensuring eggs are covered with liquid.
Step 5
Simmer for at least one hour, adding more water as needed.
Step 6
Let cool, then place sauce pan and contents in refrigerator for at least 6 hours or overnight.
Step 7
Drain and serve.
Tips & Variations
No special items needed.
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