Soft Boiled Chinese Tea Eggs

Ingredients

• 6 Eggs (Large, room temperature preferred)
• Whole spices (Such as star anise, cinnamon stick, bay leaves, and Sichuan peppercorns (or substitute Chinese five spice))
• 2 bags Black tea (Or loose leaf equivalent; used for color and tannin)
• 0.25 cup Light soy sauce (For savory flavor)
• 2 tbsp Dark soy sauce (For deep color)
• 1 tbsp Honey (For sweetness)
• 0.5 tsp Salt
• 2 cup Water (To cover eggs and account for reduction)

Steps

1. 1

   Combine the whole spices (or five spice), black tea, light soy sauce, dark soy sauce, salt, honey, and water in a small saucepan.

2. 2

   Bring the mixture to a boil, then reduce heat and simmer for 15 minutes to infuse the flavors.

3. 3

   Remove the marinade from the heat and let it chill completely in the fridge before using.

4. 4

   Bring a separate pot of water to a boil. Gently lower the eggs into the water and cook for exactly 6 minutes for a soft-boiled center.

5. 5

   Immediately transfer the eggs to an ice bath to stop the cooking process.

6. 6

   Once cooled, use the back of a spoon to gently crack the eggshells all over. Do not peel them; the cracks allow the marinade to create the marbling pattern.

7. 7

   Submerge the cracked eggs into the chilled marinade. Place in the refrigerator and let marinate for at least 24 hours for the best flavor and color.

Notes

For a more intense flavor, you can marinate the eggs for up to 3 days. If you don't have whole spices, 1-2 teaspoons of Chinese Five Spice powder can be used as a shortcut. Be very gentle when cracking the shells of soft-boiled eggs to avoid breaking the whites.

Nutrition per serving

• appetizer
• snack
• vegetarian
• high-protein
• meal-prep
• chinese
• soft-boiled