tea eggs

18 Aug


kindergarten starts in less than a week and i’m freaking out. not that i haven’t registered eli yet, but that i have to provide him with 5 gluten free packed lunches a week. gulp. giving him a variety is a big concern so today i made tea eggs for the first time. i thought they were okay. the kids loved them. so here’s how i made them.

Tea Eggs

8 eggs

3 bags black tea

1/4 cup black soy sauce (can use any kind just make sure it’s gf)

1 TBS sea salt

place eggs in pan cover with water approx. 2in. above eggs. bring to boil, cover, turn off burner. let sit 15 mins. add tea bags, soy sauce and salt. turn burner to med-low and let cook for 1 1/2 hrs. turn off burner and let sit longer if desired.


One Response to “tea eggs”

  1. sunshynestewart January 23, 2012 at 5:18 pm #

    I was browsing the asian market yesterday and picked up some double fermented soy sauce. It’s good! anyways I amended my recipe for tea eggs to the following.
    Tea Eggs
    8 eggs in enough water to cover them
    2 bags black tea, or two TBSP loose black tea
    1/4 cup double fermented soy sauce
    3-4 pieces of star anise
    1 tsp-1Tbsp oriental chili powder (it’s not the real spicy one)
    3-4 peppercorns
    dash of fennel seeds
    Bring eggs and water to boil. Turn off heat and cover, let sit 5 min. Remove eggs and place in cold water.
    Add the rest of the ingredients to the water.
    With the back of a spoon crack the eggs all over, but leave the shell on. (I’m sure you know that step) Return eggs to the liquid and bring to boil. Reduce to low to med. heat and simmer anywhere from 20 min. to 2 hrs. (I did mine for 40 min.) Let everything cool for about 2 hrs before eating. I put mine in the refrigerator, pan and all, and let the eggs soak overnight. In fact I didn’t have time to drain them before I left for work so they are still there now.

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