Don't miss another issue…      Subscribe

Chinese Tea Eggs

 

.
8

Yield

4

servings

Prep

16

min

Cook

3

hrs

Ready

12

hrs

Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

4 large eggs
½ teaspoon salt
1 ½ cups water
½ tablespoon soy sauce, tamari
½ tablespoon soy sauce, tamari
dark
teaspoon salt
*
1 tablespoons china black tea leaves
*
2 each star anise
*
2 inches cinnamon sticks
*
1 tablespoon tangerine peel
*

Directions

In a large saucepan, add eggs and 1 teaspoon salt, cover with cold water.

Bring to a boil, reduce heat to low, and simmer for 20 minutes.

Drain, and let cool.

Tap eggs with the back of a spoon to crack shells (do not remove shells).

In a large saucepan, stir in 3 cups water, soy sauce, black soy sauce, salt, tea leaves, star anise, cinnamon stick, and tangerine peel.

Bring to a boil, then reduce heat, cover, and simmer for 3 hours.

Remove from heat, add eggs, and allow to steep overnight.

Serve or keep the eggs refrigerate.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 144g (5.1 oz)
Amount per Serving
Calories 7361% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 653mg 27%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 13g
Vitamin A 5% Vitamin C 0%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2019 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed