This past weekend, my neighborhood Albertson was having an egg sale for only 99 cents a carton. When I saw the ad, I immediately thought of Chinese tea eggs.
My uncle recently gave me a block of aged Chinese pu-erh tea (普洱茶) and it’s perfect for tea leaf eggs (茶叶蛋).
I am a huge fan of eggs, especially hard-boiled eggs in curry, soy sauce, or in this case, Chinese tea. What’s not to love about eggs that are steeped for hours in Chinese tea, with marbled pattern on the egg white, plus to-die-for aroma from the tea? I simply love Chinese tea leaf eggs.
If appearance is not important to you, you can prepare these tea eggs in a jiffy without boiling the eggs twice. Some people simply leave the eggs (with the shell on) in the Chinese tea mixture and skip the process of cracking the egg shells.
So, it’s totally up to you. For me, I love pretty looking tea leaf eggs and don’t mind spending longer time in the kitchen preparing them.
This is an easy Chinese tea eggs or tea leaf eggs recipe. Try them and make a big batch for your family and I am sure they will enjoy them very much!
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