Tea Egg
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Tea egg
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Tea Egg (Simplified Chinese: 茶叶蛋; Traditional Chinese: 茶葉蛋; Pinyin: Cháyè dàn) is a hard-boiled egg cracked and simmered again in tea, soy, and spices so the white takes a marbled pattern and savory aroma. It is a ubiquitous Chinese snack sold by street vendors, night markets, and convenience stores.[1]
Characteristics
The shell is gently cracked before the second cook so dark marinade seeps into spiderweb lines. Flavor is salty-aromatic rather than spicy; eggs may be served warm from a simmering pot.
Ingredients (overview)
Eggs, tea leaves, soy sauce, star anise and other warm spices, and sometimes sugar. Steeping time and spice blends vary by vendor.
History and culture
Tea eggs are a modern everyday snack across Chinese communities, including Taiwan, and appear as a cheap protein bite alongside other street foods. They also accompany rice bowls such as Lu Rou Fan.
Serving and variations
Eaten as a snack or side. See Chinese Snack and Century Egg for other egg traditions.