Cooked in a flavorful marinade of soy sauce, star anise, and cinnamon, these tea-stained eggs are a Lunar New Year staple and a favorite everyday snack in China. Todd Coleman
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Cooked in a flavorful marinade of soy sauce, star anise, and cinnamon, these tea-stained eggs are a Lunar New Year staple and a favorite everyday snack in China. This tea egg recipe first appeared in the 2012 SAVEUR 100, with the article Chinese Tea Eggs.

Cha Ye Dan (Chinese Tea Eggs) Chinese Tea Eggs (Cha Ye Dan) Recipe
Cooked in a flavorful marinade of soy sauce, star anise, and cinnamon, these tea-stained eggs are a Lunar New Year staple and a favorite everyday snack in China.
Yield: makes 8

Ingredients

  • 12 cup soy sauce
  • 12 cup sugar
  • 12 tsp. whole black peppercorns
  • 12 tsp. fennel seeds
  • 8 whole cloves
  • 2 whole star anise
  • 2 sticks cinnamon
  • 1 tbsp. loose-leaf smoked tea, such as lapsang souchong (available from Amazon)
  • 8 eggs

Instructions

  1. Bring soy sauce, sugar, peppercorns, fennel, cloves, star anise, cinnamon, and 2 cups water to a boil in a 2-qt. saucepan; remove from heat and add tea. Let steep for 10 minutes. Pour marinade through a fine strainer into a bowl and keep warm. Place eggs in a 4-qt. saucepan; cover by 12″ with cold water. Place saucepan over high heat and bring to a boil; cover pan, remove from heat, and let sit until eggs are soft-boiled, about 5 minutes. Drain eggs. Crack shells all over but do not peel eggs; return to saucepan along with marinade. Bring to a boil and let cook, stirring, for 5 minutes. Remove from heat and add 2 cups ice. Let cool in marinade before serving.

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