Chinese Tea Leaf Eggs

Welcome to our weekly Foodie Friday link up! I’m linking up with Annmarie from the Fit Foodie Mama + Esther from Chocolate Runner Girl to create awesome healthy recipes each week! This week’s theme is Heritage Appreciation!

Tea Leaf Eggs (or 茶叶蛋) are a popular savory Chinese street snack where a hard-boiled egg is cracked and then boiled again in tea/sauce/spices! I’m a big fan of hard-boiled eggs as portable snacks and this is a great way to spice it up!

Since I missed posting a recipe to celebrate Chinese New Year, I’m finally sharing a recipe now. :P Better late than never, right? (You can also check out all the Chinese recipes I have on my blog!)

I used Bare Tea’s Organic Yunnan Gold black tea, which I won from a giveaway long long ago. :D! I don’t drink coffee, so tea is the only caffeinated beverage I ever have, and this one is awesome-sauce and I’ll have to talk about their other teas I received from them at some other point!

On a sidenote, Yunnan [云南] is an absolutely beautiful place if you ever get a chance to go! I went there back in 2007 (a whole decade ago!?) and I still think it’s one of the most gorgeous places I’ve ever visited, which, if you’ve seen my Travel Tuesdays, is saying a lot (in my humble opinion, since I’ve absolutely loved my travels <3 ).

Tangerines and oranges are thought of as lucky Chinese New Year symbols because tangerine sounds like the Chinese word for “luck” + orange sounds like the chinese word for “wealth,” so having em’ is thought to bring good luck and wealth! :]

I used a tangerine peel in this recipe and lightened up on the soy sauce because yay for low-sodium diets! As a result, my tea leaf eggs weren’t quite as vibrantly “dyed” as they could’ve been, but I think you’ll live. <3 (Add more if you’d like!)

Chinese Tea Leaf Eggs (茶叶蛋)

Print Recipe

Chinese Tea Leaf Eggs

Cook Time20 minutes mins

8 hours hrs

Course: Appetizer, Side Dish

Cuisine: Asian, Chinese

Keyword: easy

Servings: 8 servings

Ingredients

• 8 eggs
• 1 tsp salt
• 2 tbsp soy sauce
• 3 cups water
• 1 tea bag
• 1 cinnamon stick
• 1 tangerine peel

Instructions

• Combine eggs in a pot and cover with cold water. Bring to a boil, then reduce heat and simmer for ~20 minutes.
• Remove from heat, then drain the eggs and let cool. Tap the eggs on the counter (or with the back of a spoon) to crack the shells, but refrain from removing the shells.
• In a large saucepan, combine the water, soy sauce, salt, tea bag, cinnamon stick and tangerine peel. Bring this to a boil, then reduce heat, cover and let simmer for for 3 hours. Remove them from heat, then add eggs and let steep overnight (or at least for 8 hours).

One more photo of 云南 before I go!

End-of-Week-ish Recap!

• It was National Eating Disorder Awareness week earlier this week–learn more about Bulimia Nervosa on Medical Mondays this week!
• Join me for another Travel Tuesday at the UC Botanical Garden at Berkeley in California!

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• Farrah | blog | facebook | instagram | pinterest | twitter | bloglovin’
• Annmarie | blog | facebook | instagram | pinterest | twitter | bloglovin’
• Esther | blog | facebook | instagram | pinterest | twitter | bloglovin’

Join us next week for Pack Your Lunch!