Chinese 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 adopted the popular Malaysian "Bak Kut Teh" spice recipe, or widely known as “BKT” in Malaysia instead of the regular tea eggs spices. Anyway, you can easily obtain either the regular 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! :-)
Chinese Tea Eggs~Marbled Eggs
1 Dozen Hard-Boiled Eggs
1 Packet Malaysian Styled BKT herbs, or any Chinese Tea Leaf spices
2 Tbsp Dark Soy Sauce
2 Tbsp Soy Sauce
5 Cups of Water
Sea Salt to taste
Lightly tap all over the hard-boiled egg shells with the back of a spoon to create a marbled-like cracks.
Combine the BKT herbs, dark soy sauce, soy sauce, and water in a large saucepan. Bring the mixture to the boil, lower the heat and simmer for about 25 to 30 minutes.
Add the eggs, and continue to simmer for at least an hour. For best result, steep the eggs overnight and reheat before serving.