Tea eggs - cha yip dahn
Tea Eggs Chinese
Last updated 6/12/2012 12:57:02 AM. Recipe ID 19438. Report a problem with this recipe.
Title: Tea eggs - cha yip dahn
Categories: Chinese, Eggs
Yield: 12 Servings
6 ea Eggs
4 c Water
3 tb Tea leaves
1 tb Salt
1 tb Five spice powder
Put eggs in a saucepan, cover with cold water and bring slowly to the
boil, stirring gently (this helps to centre the yolks). Simmer
gently for 7 minutes. Cool eggs thoroughly under cold running water
for 5 minutes. Lightly crack each egg shell by rolling on a hard
surface. Shell should be cracked all over, but do not remove.
Bring 4 cups water to the boil, add tea leaves, salt and five spice
powder. Add cracked eggs. Simmer, covered, for approximately 30
minutes or until shells turn brown. Let eggs stand in covered pan
for 30 minutes longer (overnight if possible).
Drain, cool and shell. The whites of eggs will have a marbled
pattern on them. Cut into quarters and serve with a dipping sauce.
From: =The Complete Asian Cookbook= by Charmaine Solomon.
MM & typos by Kurt Faria
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