Chinese Tea Eggs / 茶(chá) 叶(yè) 蛋(dàn)

Tea eggs are Art, they are kind of a delicacy, not so much a maximum health food. They are excellent accent to other Asian meals.

Ingredients：

1 dozen JUMBO eggs
1 heaping tablespoon Chinese Green Tea
1/3 cup Soy Sauce (for taste)
1/3 cup Dark Soy Sauce (for color)

Seasoning：
Fennel Seed Approx 1 teaspoon
4 or 5 bay leaves depending on size
1/2 stick of cinnamon
Star anise about 5 stars
1/2 to 1 tablespoon salt|


Hard boil 1 dozen JUMBO eggs let the cool in the box for about 30 minutes then crack them, I use a dumpling rolling pin.

Hit and crack the eggs on top, bottom and 4 sides

Place eggs in a 3 quart pan/pot

Ingredients: not pictured approx 1/2 to 1 tablespoon salt

most of the salt stays in the liquid not the egg

Some brand of Soy sauce, Chinese is good the kind for cooking or eating. This soy sauce is for flavor, 1/3 cup

Fennel Seed Approx 1 teaspoon

4 or 5 bay leaves depending on size

1/2 stick of cinnamon if it is thick break it to get half, if it is thick use the whole stick.



Star anise about 5 stars.

1/3 cup Dark Soy Sauce, (I like the kind better without the mushroom in it) this is very important it is for color. It can be purchased at most Chinese or Asian grocery store

1 heaping tablespoon of any kind of inexpensive Chinese Green Tea. To use expensive Chinese tea for tea eggs is sacrilegious, a waste. Use loose tea


























Add water to the ingredients leave about 1/2 inch from the top.

Get it to a slow boil then cover it for about 30 minutes and slow simmer, stir and turn down to low for an additional hour covered with lid.

After they cool down some (if you are in a hurry put the pot in the sink and fill it with cold water around it to bring down the temperature) place eggs in glass or plastic jar with a lid Do NOT peel eggs until immediately before you eat them

Poor in the liquid to cover the eggs, if there is any liquid left strain it off the spices and tea in the pot and add then to the top of the liquid in the jar.

Put the jar in the Fridge. The eggs get good after about 2 or 3 days and are good for 2 or 3 weeks. You can eat them cold or steam them hot in the shell. Or cook them in the shell slow in some of the juice, doubled with added water.

Maharishi Déjà Vu 
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