A tea egg refers to a culinary delicacy that falls under the category of seasoned eggs. It is commonly found in several Asian countries, particularly China, Taiwan, and Hong Kong. A tea egg is created by simmering or boiling an egg in water, along with various herbs, spices, and especially tea leaves. The process infuses the eggshell and ultimately the egg itself, resulting in a flavorful and marbled appearance.
To make a tea egg, the traditional method involves hard-boiling the egg first. Afterwards, the cooked egg is gently cracked but not peeled, retaining the shell for the next step. The cracked egg is then simmered again in water infused with tea leaves, soy sauce, star anise, cinnamon sticks, and other seasonings for an extended period, commonly a few hours. During this time, the tea and spices work their magic, permeating the eggshell and permeating the egg white delicately, resulting in a richly flavored treat.
Once the tea egg is done, it is typically cooled, and the shell is carefully peeled away, unveiling a captivating marbled pattern on the egg white. These marbled eggs are then often enjoyed as a snack or an appetizer. The tea egg holds a delicate blend of flavors, offering a subtle but distinct taste, with hints of tea, soy sauce, and spices infusing the entire egg. Their visually enticing appearance and unique flavor make tea eggs a popular street food and an essential part of festive occasions in Asian cultures.
