Since tea eggs, or cha dan, have been popping up in my Chinese breakfast and Chinese egg obsession posts, I figured I’d offer you a recipe.
I fell in love with cha dan during our trip and have been making them faithfully each week for a nice protein-rich kick start to my day. And so tasty!
– 12 large eggs
– 1/2 reduced-sodium cup soy sauce
– 4 tea bags (black is best)
– 1 tsp black peppercorns
– 1 tsp cinnamon or one cinnamon stick
– 2 tsp Chinese five spice powder
1. Cover eggs with water in a large pot, bring to a boil and cook for 3 minutes.
2. Shock eggs under cold water. Make sure to reserve the boiling water; we’ll use it later!
3. Crack eggshells with the back of a knife
4. Add all other ingredients to the boiling water in a rice cooker, set to warm and add the eggs. Simmer for a minimum of 3 hours, but the longer the better (I often do 48 hours).
5. Let cool slightly before peeling
6. Enjoy tea-marbled, delicious goodness.
Are there any recipes you’ve brought home from your travels that have become a staple in your diet?