/ Monday, October 24, 2016 / 10 Comments / , , , , , ,

Chinese Herbal Tea Eggs/Marbled Tea Eggs



Chinese Herbal Tea Eggs (or also commonly known as Tea Leaf Eggs or Marbled Eggs) is a nutritious and healthy snack that can be found throughout China and in most parts of South-East Asia. These are hard-boiled eggs infused with the flavors of tea leafs and various Chinese herbs and spices.

Here, I have listed a list of herbs and spices for you to try. You can also opt for the popular Malaysian "Bak Kut Teh" spice recipe, or widely known as “BKT” in Malaysia. Anyway, you can easily obtain either the herbs and spices listed, or BKT spices at most Chinese grocers here in Vancouver. Do try to make these healthy and delicious tea eggs, then, tell me which spice you prefer.:-)

*This is an updated post with a video cooking guide. (Previously posted on 08/03/11)



Chinese Herbal Tea Eggs/Marbled Tea Eggs

Ingredients

12 Large Hard-Boiled Eggs
6 Cups of Water
40 to 50 grams Rock Sugar
1/2 tsp Sea Salt
4 Tbsp Light Soy Sauce
4 to 5 Tbsp Dark Soy Sauce

Herbs & Spices Bag
14 grams (3 Tbsp) Pur-Erh Tea/Black Tea/普洱茶
2 grams Cassia Bark
2 pcs Star-Anise
2 grams Dried Tangerine Peel
2 grams Nutmeg, pounded
2 grams Radix Codonopsis, Codonopsis Root (Dang Shen ) 党参
3 grams Solomon's seal (玉竹 yu zhu)
3 grams Angelica Root/Dang Gui/當歸
14 grams Rehmannia root/gan di huang / sheng di/乾地黃/生地
2 grams American Ginseng/西洋參 / 花旗參
2 grams Sichuan lovage rhizome/Ligusticum/chuan xiong/川芎
2 grams Largehead atractylodes rhizome/bai zhu/白朮
2 grams Liquorice root/gan cao/甘草



Method

Place all the tea, herbs & spices in a spice bag.

Combine the water, light & dark soy sauce, sea salt, rock sugar and spice bag in a large pot or saucepan. Bring the mixture to the boil, lower the heat and simmer for about 20 minutes.

Meanwhile, lightly tap all over the hard-boiled egg shells with the back of a spoon to create a marbled-like cracks.

Then, add the eggs, and continue to simmer for at least twohour. For best result, steep the eggs overnight and reheat before serving.

Note: You can reuse the broth for another batch of tea eggs.

Related Posts

10 comments:

  1. I love these eggs, never fail to follow the trail of fragrant in malls lol! sure to buy a few to enjoy.

    ReplyDelete
  2. I've never seen these but I think they look really pretty. These remind me of these marble eggs that my mom used to have as decorations for Easter.

    ReplyDelete
  3. I love this! The eggs really turned out beautiful!

    ReplyDelete
  4. I used to make these when I was in university but I used star anise along with the spices. Favorite snack!

    ReplyDelete
  5. These tea eggs smell incredible. Love the smell of herbs.

    ReplyDelete
  6. oh wow i never knew you could make it in this manner! I remember always walking past those chinese medicinal shops and buying a few to eat while they're hot :D

    ReplyDelete
  7. Not only are these absolutely beautiful, but they sound delicious! I've never had them, so something I definitely need to try. Thanks for the recipe!

    ReplyDelete
  8. I got one here :D lol
    http://oldmanskitchen.blogspot.com/2011/06/4-eggs-in-day.html

    btw I love you blog! :))

    ReplyDelete
  9. I have eaten once marbled eggs but never made my own. Yours look so beautiful!

    ReplyDelete

Latest Posts

[6][recent][recent][Latest Posts]

Blog Archive

Follow @Instagram