Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, chinese tea leaves eggs. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Chinese Tea Leaves Eggs is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Chinese Tea Leaves Eggs is something which I’ve loved my entire life.

Free UK Delivery on Eligible Orders Chinese Tea Leaf Eggs Guy Robert Bastien. Chinese Tea Leaf Eggs Cristina Danielle. Chinese Tea Leaf Eggs Cristina Danielle. When cool, tap eggs with the back of a spoon to crack shells (do not remove shells).

To get started with this particular recipe, we must prepare a few components. You can cook chinese tea leaves eggs using 12 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Chinese Tea Leaves Eggs:

1. Make ready 1 dozen eggs
2. Prepare 1 teaspoon Sichuan peppercorns
3. Make ready 4 teaspoons dark soy sauce
4. Get 3 tablespoons light soy sauce
5. Prepare 1 teaspoon sugar
6. Take 2 teaspoons salt
7. Make ready 2 tablespoons Shaoxing wine
8. Get 2 slices ginger
9. Get 1 cinnamon stick
10. Take 2 tablespoons black tea leaves
11. Take 2 bay leaves
12. Take 3 star anise

I decided to borrow the technique and did a little daring revamp on traditional Chinese tea eggs. While we already posted a Chinese tea egg recipe years ago, I think that this recipe actually yields a tastier tea egg when compared to that original. Chinese tea leaf eggs (also known as Chinese Marbled Eggs, Tea Leaf Eggs, Cha Ye Dan, 茶叶蛋/茶葉蛋) is a common street delight in Asia, including Singapore. They are really easy to make at home, especially when you use a slow cooker.

Instructions to make Chinese Tea Leaves Eggs:

1. Bring the eggs to room temperature by leaving them out of refrigerator for a couple hours.
2. In the meantime, prepare the sauce base by adding the rest of the ingredients to a medium pot. Bring the mixture to a boil, and the turn the heat down to a simmer. Cover and simmer for 10 minutes. Then turn off the heat, open the lid, set it aside, and let it cool completely.
3. Bring another pot of water to a boil for the eggs. Once boiling, gently and quickly lower the eggs into the boiling water using a large spoon. You want to avoid dropping them and cracking them on the bottom of the pot. Let the eggs cook in the boiling water for 7 minutes (it’s a good idea to set a timer). Once the timer goes off, turn off the heat, quickly scoop out the eggs, and transfer to an ice bath. Allow them to sit in the ice bath until they are completely cool to the touch. The purpose h
4. Once the eggs are cooled, lightly crack the egg shells. The goal here is to make enough cracks to allow the flavor of the sauce base to seep into the egg. I like to use a small spoon to tap the eggs, but be careful! It you tap or crack too hard, you might crack open the egg since the egg yolk is still very soft.
5. Soak the cracked eggs in your sauce base for 24 hours in the refrigerator, making sure all the eggs are completely submerged in the sauce base. After 24 hours, they’re ready! You can also soak them longer for a stronger flavor. These eggs last for 3 to 4 days in the refrigerator.

Chinese tea leaf eggs (also known as Chinese Marbled Eggs, Tea Leaf Eggs, Cha Ye Dan, 茶叶蛋/茶葉蛋) is a common street delight in Asia, including Singapore. They are really easy to make at home, especially when you use a slow cooker. I basically made some (almost) hard boiled eggs, made cracks all over the shells while leaving them intact, then I dump them into a slow cooker with some. The recipe for Chinese marbled eggs is very simple, but it varies from recipe to recipe and different parts of China. I use strong dark tea leaves and I probably use more than the original recipe, but I love the flavour.

So that’s going to wrap it up for this special food chinese tea leaves eggs recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!