CHINA: Tea Leaf Egg
About this Recipe
By: Lingjie Tang (via Literacy Pittsburgh)
This typical savory Chinese snack features an egg boiled in tea for a delicious snack! This egg is often called marble egg because of the cracked dark marks that appear across the egg after boiling.
Lingjie is a student at Robert Morris University and is working with Literacy Pittsburgh to improve her English. This recipe was submitted via their cooking program!
- 10 large eggs
- 2 cups water
- 1 Chinese black tea bag
- 5 tablespoons soy sauce
- 1/2 tablespoon sugar
- 1/2 tablespoon salt
Tea eggs are commonly sold in street food vendors or night markets in many Chinese communities across the world.
Boil eggs for 10 minutes. Discard hot water. Drop eggs in cold water and leave for 5 minutes. Gently crack eggs to form random patterns (do not peel off shell).
Return eggs to pot. Add water, tea bag, soy sauce, sugar and salt.