Celebrate the Chinese New Year with Homemade Tea Eggs

Chow on 02.08.13
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Photo: Jaden Hair

This Sunday is Chinese New Year! It's the Year of the Snake and here's a great recipe for Chinese Tea Eggs for you to try. Chinese Tea Eggs symbolize wealth, so if you are in need of a little more prosperity, make this recipe!

Chinese Tea Eggs

6 eggs
3/4 cup soy sauce
2 star anise
2 tablespoons black tea (or 2 black tea bags)
1 cinnamon stick
1 teaspoon sugar
1 tablespoon Sichuan peppercorn (optional)
2 strips dried tangerine or mandarin orange peel (optional)

In a medium pot, place the eggs and fill with cool water to cover the eggs by 1 inch. Bring to a boil, then lower heat and let simmer for 3 minutes. Remove the eggs (leaving the water in the pot) and let cool under running cool water.

Using the back of the teaspoon, gently tap the eggshell to crack the shell. The more you tap, the more intricate the design. Do this with a delicate hand to keep the shell intact.

To the same pot with the boiling water, return the eggs and add in the remaining ingredients. Bring the mixture to a boil and immediately turn the heat to low. Simmer for 40 minutes, cover with lid and let eggs steep for a few hours to overnight. The longer you steep, the more flavorful and deeply marbled the tea eggs will be (I normally let steep for 5 hours). Serve eggs at room temperature.

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