Chinese tea eggs

Step 1/6

• ⅓ tbsp sea salt
• ⅓ tbsp black sesame
• ⅔ g sugar
• pepper

• mortar and pestle

For the seasoning salt, grind sea salt, black sesame, pepper, and a part of the sugar in a mortar and pestle.

Step 2/6

• large saucepan
• slotted spoon

Place eggs in boiling water and cook for approx. 8 - 9 min.

Step 3/6

• large bowl

Transfer eggs to a bowl of cold water.

Step 4/6

Once eggs have cooled, gently crack eggshells with the back of a spoon and set aside.

Step 5/6

• 166⅔ ml water
• 33⅓ ml soy sauce
• 6⅔ g black tea
• 6⅔ g sugar
• 3⅓ g ginger
• ⅓ stick cinnamon
• ⅔ star anise
• ⅓ bay leaf

• large saucepan

For the marinade, bring water, soy sauce, tea, remaining sugar, ginger, cinnamon, star anise, and bay leaf to a boil in the saucepan and let simmer for approx. 10 min.

Step 6/6

Transfer eggs to marinade and simmer for approx. 20 – 30 min. Let steep in marinade for at least 60 min. or ideally overnight. Carefully peel eggs. Halve if desired. Sprinkle with seasoning salt before serving.

Enjoy your meal!