Infused Tea Eggs

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Introduction: Infused Tea Eggs

About: I am a student in 8th grade, I enjoy cooking, programming, 3-D design, photography, and nature!

Eggs are one of my favorite things to eat and cook with, they can take on so many different forms with different flavors. Tea eggs are a way to make tea-infused eggs, which sounds weird at first, but are actually really cool and really good. This guide will walk you through the process of making tea eggs, I hope you enjoy!!

Step 1: Ingredients

To make Tea Eggs you will need:

  • 6 eggs
  • 2 small Pu'er Tea nests (you can also use tea bags or loose tea)

Any combination of the following spices:

  • 3/4 cup soy sauce
  • 3 Cloves Garlic cut into halves
  • 3 Ginger coins
  • 1/2 teaspoon Chilli Flakes
  • Orange Peel Slices
  • Peppercorn

These are all the spices I used you can try any combination of these or your own. Traditional tea eggs have anise and cinnamon sticks and no ginger or garlic.

Step 2: Boil the Eggs

The first step is to boil just the eggs with water. Fill a medium pot with enough water to cover the tops of the eggs by at least an inch. Then bring them to a boil, lower the heat and simmer for three minutes. Remove from heat and cool them in water in a strainer, you may need to use tongs to get the eggs out of the water, save the water for the next step. Once the eggs are cool enough to handle, use the back of a spoon to crack the shell all the wall around. The more you crack the egg the more intricate the design will be, however, make sure not to remove any of the peel.

Step 3: Adding the Spices

Add all of the remaining ingredients, the tea, and spices, to the water in the same pot. Now carefully add the eggs back into the pot one at a time. Bring the eggs to a boil, and immediately turn the heat down to a simmer, let simmer for 40 minutes with a lid. Now turn off the heat and leave the lid on and let them steep for at least 4 hours. If you just like the look of the eggs you can take them out now, but for more flavor let them steep. Your eggs are now ready to peel and eat, enjoy.

Step 4: Conclusion

Tea Eggs originated in China and quickly gained popularity, and are now sold and made all over the world. Tea eggs are made through infusion, a process used to make tea where hot water is used to pull flavor from the substance being immersed. The flavor of the tea and spices are infused into the water, the eggs then steep in the water to gain flavor and color, which gives the eggs their cool marble design. I hope you enjoyed this Instructable on making tea infused marble eggs.

If you wish to know more about infusions or tea eggs check out these great sources:

Science of Cooking

Runner Up in the
Science of Cooking

3 People Made This Project!

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24 Discussions

0
user
GFire

3 months ago

Very Interesting.... I've done something like this by accident. Never knew this was an actual thing. I could see doing next years Easter eggs a bit differently now. Or even making some wild deviled eggs. Awesome post. Thanks for sharing.

1 reply

Thanks, I hope you give it a try!

@equator180 Sous Vide is DEFINITELY the way to go. Just don't put the "add-ins" in the pot WITH the Sous Vide unit. Going to try these in a few days. I like the idea of hot spices in the bath.

0
user
Phoghat

Tip 3 months ago

Traditionl tea eggs in China always use 5 spice powder

I've done this with Pickled Beet juice, but I don't reheat the eggs after I crack the egg. I just let the egg sit in the beet juice in the refrigerator. Comes out nice with pink webbing instead of brown and also good flavor.

I've been looking how to do this with other recipes. Great suprise when I logged into instructables and this popped up.

Thanks!

1 reply

That sounds really cool, maybe ill try making it!

second boil of 40 minutes is way, way too long. The boiling doesn't infuse flavor, just hot water will and you wont get teh green yolk. I have made these and soya eggs many times, evcessive cooking does not enhance the flavour. Ideally souse vide is the way to go

40 minutes at a simmer seems really long. I know when I hard-boil eggs, I don't let them simmer for more than 12-15 minutes else they get overdone.

Do you not get a green halo around the yolk? Or find the eggs really hard to peel?

1 reply

When making hard boiled eggs you boil them the entire time, however, with tea eggs, you must simmer them at a low temperature for 40 minutes to infuse the color and flavor in the eggs. If you were to boil them for 40 minutes it would probably change them a lot.

MOST AWESOME!! But... Eggies are not bells -- they do not peal, but they DO peel!!

1 reply

Thanks for catching that, I got a good laugh from that!

These are also called "Thousand Year Old Eggs" in China

1 reply

These are tea eggs, I think your thinking of Century Eggs which is a form of preserving eggs that take much longer to make.

Nice Instrucable, thank you.

I'm thinking, maybe adding sherry-wine vinegar, rum,...hmmmm..............

1 reply

In step 3, do I turn off the heat after the 40 minutes and let them steep as they cool, or is the heat on the whole time?

1 more answer

After the 40 minutes of simmering turn the heat off.

0
user
Matlek

3 months ago

Really nice, i'll give it a try!