Tea Eggs

Most mornings on my way to school or during my first break, I would go visit a food vendor just a door down for the school to get breakfast or a snack. I'm not sure of the name of the lady that runs the shop, we just called her the dumpling lady. Many food experiences in my neighborhood easily took on a name of that sort. When you don't know the language, it is a little consolation to be able to categorize things in this way. Even in the US, we often refer to places as what they sell or make.

Almost everyday I would get about the same thing(s) or maybe just one: fried bread, bao (steamed bun), and tea eggs. Prices were cheep. You would hardly be able to spend over $2 to get breakfast or a snack for two people.

I quickly fell in love with the tea eggs this lady sold. A boiled egg with a cracked shell that was reboiled/ simmered in a tea broth. These eggs are truly a versatile food. Not only are they eaten alone, but they can be used in a variety of dishes. The flavors the eggs absorb from the tea and spices make a truly delightful concoction not to mention the marbling effect created by the broken shells!

I'm not sure the first time I made tea eggs, but I do remember it. I believe it was the first Chinese dish I attempted. I was always afraid to replicate the dishes, as the flavors were so new. Since then I have taken up the mantle and realized it is much easier than I thought!

After some trial and error, I finally was able to settle on a middle of the road recipe that I like. It's not hard at all, if you can boil eggs, you can make this dish! It will take a while, but the results will be rewarding.

If you are unable to find star anise than omit cloves, star anise, black pepper, and cinnamon and use 1 - 2 Tbsp. of Chinese Five Spice Blend.

Tea Eggs

2 Tbsp. good quality loose leaf tea (I use either Pu'er or Black tea)

6 whole cloves

5 star anise

2 cinnamon sticks

1 bay leaf

5 black peppercorns

2 dried spicy peppers (or could use Sichuan peppercorns, if available)

4 Tbsp. soy sauce

6-12 eggs

4-5 c. water (enough to cover the eggs for boiling and simmering)

Place all ingredients in a pot and place on fire and bring to a boil over medium heat. When a boil is reached, place lid on pan and cut off fire. Let sit for 30 minutes then remove the eggs. Slightly crack the shells on the eggs, taking note not to remove the shells. Reintroduce the eggs back onto the broth and simmer for an hour. Remove from fire and cool. Let eggs stay in broth. The longer they stay in the broth, the more flavor and marking will develop. Can store in the refrigerator and reheat for serving or serve cold or can be added to other dishes as well.