Tea Eggs

Tea eggs, a staple in many East Asian cuisines, are a delicious blend of savory flavors and aromatic spices. Made by simmering hard-boiled eggs in a mixture of black tea, soy sauce, and spices like star anise and cinnamon, they develop a unique marbled appearance and rich taste. Whether enjoyed as a snack or appetizer, tea eggs offer a simple yet satisfying culinary experience, highlighting the beauty of traditional recipes passed down through generations.

Eggs are one of my favorite protein sources. They are renowned for their impressive nutritional profile, offering a host of essential nutrients in a relatively small package. Rich in high-quality protein, eggs provide all nine essential amino acids necessary for muscle repair, growth, and overall body maintenance. Additionally, eggs are an excellent source of vitamins and minerals, including vitamin D, vitamin B12, vitamin A, and selenium, all of which play crucial roles in supporting various bodily functions, from immune health to vision and beyond.

Eggs are also a significant source of choline, a nutrient vital for brain health and development, as well as for maintaining the integrity of cell membranes. Choline also aids in the production of neurotransmitters, contributing to cognitive function and memory.

Contrary to previous concerns about cholesterol, recent research suggests that consuming eggs in moderation does not significantly impact blood cholesterol levels for most people. Eggs contain healthy fats, including omega-3 fatty acids, which can help reduce inflammation and support heart health.

Eggs are a nutritious and versatile food that can be enjoyed in countless ways, and from a TCM perspective chicken eggs are considered to have a neutral to slightly cooling thermal nature, making them suitable for consumption by individuals with various constitutions and imbalances. Eggs are believed to nourish the body's yin and blood, making them beneficial for promoting overall health and vitality. They are particularly valued for their ability to tonify the Kidneys and replenish Jing (essence), which is essential for reproductive health and longevity. They are also thought to strengthen the Spleen and Stomach, aiding in digestion and nutrient absorption. With the addition of digestive herbs, this recipe is a sure hit.

Tea eggs are not only beautiful and fun to make they are soaked in digestive herbs to make them more flavorful and easy to digest. With each batch lovingly prepared and savored, they serve as a reminder of the simple pleasures found in the culinary world—a testament to the enduring magic that happens when humble ingredients are transformed into something truly extraordinary.

In this recipe, the eggs are cooked twice, once to boil long enough to be able to crack the shell and next to infuse with herbs and tea to create the beautiful marbled flavor. I have shared this recipe for hard-boiled eggs, but it can also be made for soft-boiled eggs in which you would only boil the eggs for about 6 minutes to start and then let the eggs soak in the herbed tea mixture for up to 3 days.

To crack the eggs, use the back of a spoon!

The Ingredients

• Tea- Any black tea works, but I love using Assam tea for this recipe.

• Eggs- Neutral thermal nature; tonify Kidneys and Essence; strengthen Spleen and Stomach; rich in protein and nutrients; balancing properties when paired with specific herbs/spices; versatile in various dishes.

• Star Anise (Ba Jiao Hui Xiang)- Warm thermal nature; supports digestion and relieves abdominal discomfort; regulates Qi flow; promotes warmth and circulation in the body; used in TCM formulas for coughs, colds, and respiratory issues; contains aromatic compounds believed to open the lungs and ease breathing when used in therapeutic amounts.

• Cloves (Ding Xiang)- Warm thermal nature; promotes digestion and alleviates digestive discomforts like bloating and gas; invigorates Qi circulation; has analgesic properties, often used in TCM formulas for toothaches and oral health; believed to warm the body and dispel coldness; contains aromatic compounds thought to have antimicrobial and antiparasitic effects.

Tea Eggs

Ingredients

• Hard-boiled eggs

• 2 Tbso. Loose leaf black tea

• 6 Tbsp. Soy sauce (you can sub gluten-free tamari)

• 1 Dried Star anise

• 1 tsp. salt

• 4 Cloves

• Water

• Optional Herbs- Rou Gui (cinnamon), Chen pi (dried tangerine peel), Xiao hui xiang (fennel seeds), Hua jiao (Sichuan pepper), or Ginger ( Sheng Jiang) Feel free to add some of your other favorites!

Procedure

• Place a medium sauce pot on the stove with enough water to cover the eggs, and bring the water to a boil. Gently add the eggs and boil for 6-8 minutes.

• Turn off the stove, empty the hot water, and rinse the eggs under cool water. Let them sit in the cool water or wait until they are at room temperature to continue.

• Gently crack eggs with the back of a spoon, to the point that the shell is cracked but not breaking off the egg.

• While the eggs are cooling prepare the herbed tea mixture- Place the tea, and enough water to cover the eggs, soy sauce, and herbs back into the sauce pot, bring to a gentle boil, and then turn down to a simmer.

• Gently add the cracked eggs to the mixture, cover and lightly simmer for 30 minutes to 1 hour. Strain again, gently peel, and serve.

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