- This article is about the Chinese egg-based snack. Tea egg is sometimes also used to refer to a Tea infuser.
is a typical Chinese
commonly sold by street vendors or in night markets in most Chinese communities throughout the world.
Tea eggs are simply hard-boiled eggs
that have been further stewed in a salted tea
liquid. Other flavourings such as soy sauce
and Chinese five-spice powder
are often added as well. The eggs are actually boiled twice. After the first boiling, when the insides are hardened, the shell of each egg is lightly cracked. The eggs are then boiled for much longer duration in the black tea mixture for a second time, which allows the flavour of the tea to penetrate deep into the egg. The dark colour of the tea also stains through the cracks of the eggs creating a pattern on the peeled eggs that resembles the crazing
of some ceramic glaze
Appearance and Flavor
In the end, when the peel comes off, you should see regions of light and dark brown, with mid-brownish tone along the cracks of the peel. The yolk should have a thin greyish layer with the core being the usual yellow. As for flavor, it really depends on what tea you use (being the type and strength) and your variation of spices. Five-spice powder adds a savory, slightly salty tone to the white, and the tea should bring out the yolk's flavor.
The tea used in making tea eggs are usually low in quality but high in dark-brown tannins
. Green tea
is considered too bitter for the use of making tea eggs. In Hong Kong Pu-erh tea
is most commonly used, but it can be substituted with black tea
In Northeast China
tea eggs are often privately made and sold. One might also see street vendors cooking and selling steaming-hot tea eggs. In Shanghai
, tea eggs are sold by both convenience stores and private street vendors, where the tea eggs are often cooked together with dried tofu
, tea eggs are a fixture of convenience stores
. Through 7-Eleven
chains alone, an average of 40 million tea eggs are sold per year.
- 陳富春. (2004). “小楊桃系列-003. 茶葉蛋”. 楊桃文化. ISBN 978-986-7853-58-5