Taiwanese Tea Eggs
 
Prep time
Cook time
Total time
 
This naturally dairy-free recipe is based on a traditional Taiwanese recipe. The tea and seasonings seep into the cracks of the eggs adding both flavor and a pretty design.
Author:
Recipe type: Snack
Cuisine: Taiwanese
Serves: 12 tea eggs
Ingredients
  • 12 eggs
  • 8 cups water
  • 10 Chinese oolong tea leaves (about 2 tablespoons loose tea)
  • 3 whole star anise
  • 2 tablespoons + 1 teaspoon soy sauce or gluten-free tamari
  • 1¾ teaspoons salt
Instructions
  1. Pour the water into a large pot. Stir in the soy sauce, tea, salt, and star anise. Carefully add the eggs to the tea water. Bring the water to a gentle boil, and simmer the eggs for 15 minutes.
  2. Remove the eggs and use a teaspoon or back of a spoon to crack the eggs, leaving the shells in place.
  3. Return the eggs to the pot and simmer for another 45 minutes. The flavor enters the eggs through the cracks.
  4. Serve the eggs hot or refrigerate them and serve cold. These hard boiled eggs will typically keep in the refrigerator for up to 5 days.
Notes
Tea Bag Option: If you can only find tea bags, you can substitute 3 to 4 oolong tea bags for the tea leaves.

Sodium Note: The eggs do not absorb all of the sodium in this recipe, so it's hard to speculate the exact sodium level. You can reduce the salt amount, if needed.
Nutrition Information
Serving size: 1 egg Calories: 63 Fat: 4.2g Saturated fat: 1.4g Carbohydrates: .3g Sugar: .2g Fiber: 0g Protein: 5.5g
Recipe by Go Dairy Free at https://www.godairyfree.org/?p=164128