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Tea egg
View on Wikipediafrom Wikipedia
 | This article needs additional citations for verification. (April 2008) |
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| Course | Snack |
|---|---|
| Place of origin | China |
| Region or state | Zhejiang |
| Main ingredients | Egg, five-spice powder, tea |
| Tea egg | |||||||||||||||
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| Traditional Chinese | 茶葉蛋 | ||||||||||||||
| Simplified Chinese | 茶叶蛋 | ||||||||||||||
| Literal meaning | "tea leaf egg" | ||||||||||||||
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| Alternative Chinese name | |||||||||||||||
| Traditional Chinese | 茶葉卵 | ||||||||||||||
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Tea egg is a Chinese savory food commonly sold as a snack, in which a boiled egg is cracked slightly and then boiled again in tea, and sauce or spices. It is also known as marble egg because cracks in the egg shell create darkened lines with marble-like patterns. Commonly sold by street vendors or in night markets in most Chinese communities throughout the world,[1] it is also served in Asian restaurants. Although it originated from China and is traditionally associated with Chinese cuisine, other similar recipes and variations have been developed throughout Asia. Tea eggs originated in Zhejiang province as a way to preserve food for a long time but are now found in all provinces.
Preparation
[edit]Traditional method
[edit]Fragrant and flavorful tea eggs are a traditional Chinese food. The original recipe uses various spices, soy sauce, and black tea leaves. A commonly used spice for flavoring tea eggs is Chinese five-spice powder, which contains ground cinnamon, star anise, fennel seeds, cloves and Sichuan pepper. Some recipes do not use tea leaves, but they are still called "tea eggs".[citation needed] In the traditional method of preparation, eggs are boiled until they reach a hardened, cooked state. The boiled eggs are removed from the water, and the entire shell of each egg is gently cracked all around. The cracking method is the formal feature in this traditional egg recipe. Smaller cracks produce more marbling, visible when the egg is peeled for eating. The extra water from the boiling is allowed to seep out of the eggs on its own. After about ten minutes, the cracked eggs are ready to be put into the prepared spiced-tea liquid and simmered over medium heat. This simmering allows the spiced fluid to seep into the cracks and marinate the eggs inside their shells. After about twenty minutes, the eggs and liquid are transferred to a glass or ceramic container for further steeping in a refrigerator. For best results, the eggs are allowed to steep for at least several hours. The dark color of the spiced tea gives the egg a marbled effect when it is peeled to be eaten.
Quick method
[edit]
Another method of making tea eggs is to boil the eggs until fully cooked inside, then remove the hard-boiled eggs from their shells and let them steep in the spiced tea mixture at low heat for a little longer. The eggs and liquid are removed from the heat and transferred to a glass or ceramic container for further steeping. This method requires a shorter steeping time than the traditional method; however, the egg is less visually appealing without the marbled effect from the traditional cracked-shell method of preparation. The eggs can be eaten at any time. The longer they are allowed to steep, the richer the flavor will be. The ideal spiced tea egg has a balance between the egg's natural flavor and that of the spices.
This form of tea egg is very similar to the soy egg.
Appearance and flavor
[edit]
When the shell is peeled off, the egg has regions of light and dark brown, with a mid-brownish tone along the cracks of the shell. The yolk is yellow all the way through, though overcooked eggs will have a thin, harmless greyish layer while the core is the usual yellow. The flavor depends on the tea (type and strength) and variety of spices used. Five-spice powder adds a savory, slightly salty tone to the egg white, and the tea brings out the yolk's flavor.
Regional
[edit]China
[edit]
In China, tea eggs are a household treat. They are also sold in stores, restaurants, and from street vendors. It is deemed a popular street food that usually costs about 2 yuan.[citation needed]
Taiwan
[edit]In Taiwan, tea eggs are a fixture of convenience stores.[2] Through 7-Eleven chains alone, an average of 40 million tea eggs are sold per year.[citation needed] In recent years, major producers of tea eggs have branched out into fruit and other flavored eggs, such as raspberry, blueberry and salted duck egg.[citation needed]
Indonesia
[edit]In Indonesia, tea eggs have been adopted into native Indonesian cuisine as telur pindang and the ingredients have also been slightly changed. The telur pindang is hard-boiled eggs boiled with spices, salt and soy sauce. However, instead of black tea, the Indonesian version uses leftover shallot skins, teak leaves,[3] or guava leaves as dark brownish coloring agents. Telur pindang is commonly found in Indonesia, but it is more prevalent in Java and South Sumatra. The telur pindang is often served as part of tumpeng, nasi kuning, or nasi campur. In Yogyakarta, telur pindang is often served with nasi gudeg[4] or just hot steamed rice.[5]
Malaysia
[edit]Telur pindang (the Malaysian variation of the tea egg recipe) is said to have its roots in the state of Johor, where the cuisine is most popular, but it can also be found in other parts of the Malay Peninsula. The dish even has sub-variations of the traditional Johorean recipe in many other southern regions. Telur pindang is an occasional cuisine, requiring time and resource-consuming work, and would only be served on special occasions such as weddings. Today, however, there are many commercial telur pindang suppliers nationwide.[citation needed]
See also
[edit]
- Balut – Bird embryo steamed and eaten from the shell
- Century egg – Chinese egg-based culinary dish
- Chinese red eggs – Chicken eggs in Chinese cuisine
- Iron egg – Egg-based dish from Taiwan
- List of Chinese dishes
- List of egg dishes
- Smoked egg – Food that involves the smoking of eggs
- Telur pindang – Indonesian hard-boiled eggs
References
[edit]- ^ Tea: A Global History, Helen Saberi, 2010, p. 41
- ^ Mak, Queenie (25 May 2023). "Taiwan 7-11 Food: Top 10 Must Try Food on 7-Eleven Menu". Retrieved 2 December 2024.
- ^ Jurusan Teknologi Pangan dan Gizi-IPB. Cookies, Pengolahan Jamur Komersial, Jahe Instan, Ikan Asap, Telur Pindang Archived 2014-04-13 at the Wayback Machine, pp. 103–104. Bogor. (in Indonesian)
- ^ Sajian Sedap. PINDANG TELUR Archived 4 March 2016 at the Wayback Machine. (in Indonesian)
- ^ Deani Sekar Hapsari. 26 November 2013. Detik Food, Ulasan Khusus: Telur, Telur Pindang Bisa Dibuat dengan Langkah Mudah Ini. (in Indonesian)
External links
[edit]
Media related to Tea eggs at Wikimedia Commons
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Tea egg
View on Grokipediafrom Grokipedia
A tea egg (Chinese: 茶叶蛋; pinyin: chá yè dàn), also known as a marbled egg, is a popular savory snack originating from China, made by hard-boiling eggs and then simmering them in a flavorful broth infused with tea leaves, soy sauce, and aromatic spices such as star anise, cinnamon, and Sichuan peppercorns.[1][2] The distinctive marbled pattern on the egg white—dark brown, web-like lines—forms when the shells are gently cracked after initial boiling, allowing the broth to seep through the fissures during the second cooking phase, which can last from a few hours to an entire day for deeper flavor absorption.[1] This results in a firm yet tender texture with a savory, umami-rich taste dominated by soy and subtle tea notes, rather than a pronounced tea flavor.[1]
Tea eggs trace their roots to Zhejiang Province in eastern China, where they were initially developed as a method to preserve eggs for extended periods, a practical innovation in a region known for its tea production and culinary traditions.[2] The earliest documented reference appears in the 1792 culinary text The Way of Eating (Suiyuan Shidan) by Qing dynasty scholar Yuan Mei, who described a simple recipe using a hundred chicken eggs, coarse tea leaves, and salt, simmered for approximately four hours to achieve a preserved, flavorful result.[1][2][3] Over time, the snack evolved from a preservation technique into a beloved street food, now ubiquitous across all Chinese provinces, Taiwan, Hong Kong, Southeast Asia, and Chinese diaspora communities worldwide.[4][2]
Today, tea eggs are commonly sold at convenience stores, night markets, and street stalls, often packaged in small cups or bags for on-the-go consumption, either warm, chilled, or at room temperature.[1][2] They hold cultural significance as a nostalgic comfort food, evoking childhood memories for many in Chinese-speaking regions, and can be adapted with variations like duck or quail eggs, or additional ingredients such as five-spice powder or Shaoxing wine in the master broth.[4] The dish's enduring popularity underscores its role in everyday Chinese cuisine, blending simplicity, portability, and bold flavors into an accessible treat.[1]
History and origins
Development in China
The tea egg, known as cháyè dàn (茶叶蛋) in Mandarin, is believed to have originated in Zhejiang Province during the late imperial period, initially as a method to preserve eggs using readily available tea leaves and spices. This preservation technique leveraged the antimicrobial properties of tea tannins to extend shelf life in an era before widespread refrigeration, making it practical for rural households and traveling merchants. Folk legends attribute its invention to accidental discoveries, such as a cook reusing leftover tea-infused water to boil eggs, which imparted a unique marbled appearance and flavor.[4][5][2] The earliest documented reference to tea eggs appears in 1792 within Suiyuan Shidan (Recipes from the Garden of Contentment), a culinary text by Qing dynasty scholar Yuan Mei. In this work, Yuan Mei provides a simple recipe for preparing ten eggs by boiling them with 50 grams of salt and coarse tea leaves for approximately four hours, emphasizing the dish's subtle tea-infused taste without additional spices. This record reflects the dish's emergence as a modest yet innovative addition to Qing-era cuisine, aligning with broader trends in Chinese gastronomy toward flavor enhancement through everyday ingredients like tea, which had become a staple since the Tang dynasty but was now integrated into protein preservation.[1][2] During the late Qing and Republican eras (late 19th to mid-20th centuries), tea eggs evolved from a home-based preservation food into a ubiquitous street snack, driven by urbanization and the rise of mobile vendors in cities like Hangzhou and Shanghai. Vendors began enhancing the basic recipe with soy sauce, star anise, cinnamon, and five-spice powder, creating the characteristic dark, web-like marbling on the egg whites through controlled cracking and prolonged simmering. This adaptation not only improved portability and appeal but also positioned tea eggs as an affordable, protein-rich option for laborers and students, contributing to their spread across mainland China by the early 20th century.[4][1] In the post-1949 period under the People's Republic, tea eggs further developed into a mass-produced convenience food, appearing in state-run canteens, railway station kiosks, and eventually modern supermarkets. Industrial variations standardized preparation for efficiency, often using pressure cookers to reduce cooking time while maintaining flavor infusion, reflecting broader shifts in Chinese food culture toward quick, hygienic snacks amid rapid economic growth. By the late 20th century, regional tweaks in spice blends solidified tea eggs as a symbol of everyday Chinese culinary ingenuity.[1][2]Spread to other regions
Tea eggs, originating in China's Zhejiang province during the Qing dynasty, spread to Taiwan following the mass migration of mainland Chinese after the Chinese Civil War in 1949, where they became a staple street food and convenience store snack.[1] In Taiwan, the dish adapted to local tastes and is commonly prepared in large vats at tourist spots like Jiufen, symbolizing comfort food for the diaspora community.[1] By the late 20th century, tea eggs reflected their integration into everyday snacking culture.[6] The dish's dissemination to Southeast Asia occurred through waves of Chinese immigration during the 19th and early 20th centuries, particularly to port cities like Singapore and Malaysia, where it evolved as part of the regional Chinese diaspora cuisine.[7] In Singapore, tea eggs are a fixture in night markets and specialty shops such as Tea Chapter, and sold as an affordable hawker center bite.[1] Similarly, in Malaysia, they appear in pasar malam (night markets), underscoring the snack's adaptability in multicultural settings.[7] In Hong Kong, tea eggs gained popularity in the mid-20th century amid British colonial influences and internal Chinese migration, serving as a nostalgic treat in traditional teahouses and later in modern chains like Ten Ren’s Tea and Hung Fook Tong.[4] This spread paralleled the growth of yum cha culture, where the eggs complemented dim sum meals.[4] Globally, tea eggs have proliferated in Chinatowns and overseas Chinese communities since the late 20th century, driven by the internationalization of Chinese cuisine through immigration and culinary exchange.[4] They are now available in diaspora hubs across North America, Europe, and Australia, often at Asian supermarkets or street vendors, maintaining their role as a portable, preserved snack reminiscent of home.[4]Preparation
Traditional method
The traditional method for preparing tea eggs, known as chá yè dàn (茶叶蛋) in Chinese, involves hard-boiling eggs, cracking their shells to create a marbled pattern, and then simmering and steeping them in a flavorful broth made from black tea, soy sauce, and aromatic spices. This technique, rooted in Chinese culinary practices, allows the savory liquid to penetrate the eggs through the fissures in the shell, infusing them with umami and subtle spice notes while preserving the intact shell for easy handling and storage.[8][9] To begin, select 8 to 12 large eggs and bring them to room temperature by letting them sit out for about 30 minutes to 2 hours, which helps prevent cracking during boiling. Place the eggs in a single layer in a pot, cover with cold water by about 1 inch (2.5 cm), and bring to a rolling boil over medium-high heat. Once boiling, reduce the heat to medium and cook for 6 to 10 minutes for hard-boiled eggs with a firm yolk; for a softer center, reduce to 6 minutes. Immediately transfer the eggs to an ice bath for 2 to 5 minutes to stop the cooking process and facilitate peeling if desired, though the shells remain on for the next steps.[10][8][9] Next, gently tap each cooled egg all over with the back of a spoon or against a hard surface to create fine cracks in the shell without removing it entirely; this fracturing allows the marinade to seep in and form the characteristic web-like patterns. Avoid aggressive cracking to prevent the shell from detaching prematurely.[10][8] Prepare the marinade by combining 2 to 4 cups (500 to 1000 ml) of water with 2 tablespoons of black tea leaves or 2 tea bags, 1/2 cup (120 ml) soy sauce (a mix of light and dark for color and depth), 1 to 2 tablespoons sugar or rock sugar for balance, and 1 teaspoon salt in a pot. Add spices such as 2 to 3 star anise pods, 1 cinnamon stick (preferably cassia), 2 to 3 bay leaves, 1 to 2 teaspoons Sichuan peppercorns, and optionally a small piece of ginger or 1 tablespoon Shaoxing wine for added aroma. Bring the mixture to a boil, then simmer covered for 10 to 15 minutes to infuse the flavors, and allow it to cool completely at room temperature. Strain out the solids if desired, though some recipes leave them in for continued infusion.[8][9][10] Submerge the cracked eggs in the cooled marinade, ensuring they are fully covered; use a heatproof bowl or sealable container for this. For the traditional steep, refrigerate the eggs in the liquid for 12 to 24 hours, or up to 48 hours for deeper flavor penetration and more pronounced marbling. Some variations involve simmering the cracked eggs directly in the hot marinade for 20 to 30 minutes before steeping, which accelerates infusion but may result in a slightly softer texture. After steeping, the eggs can be stored in the refrigerator in their marinade for up to 3 to 4 days, with flavors intensifying over time. To serve, peel the shells to reveal the patterned whites, and enjoy cold or at room temperature as a snack.[8][9][10]Quick method
The quick method for preparing tea eggs streamlines the traditional process by combining the boiling and flavor infusion steps into a single pot, allowing for preparation in approximately 40-50 minutes of active cooking time, followed by optional cooling in the marinade for enhanced flavor without requiring overnight soaking. This approach produces eggs with a distinctive marbled shell pattern and a balanced infusion of tea and spices, making it ideal for home cooks seeking efficiency while maintaining authenticity.[11]Ingredients (for 6-8 eggs)
- 6-8 large eggs
- 3 cups water
- 2 tablespoons loose black tea leaves (or 3-4 black tea bags)
- 1/2 cup soy sauce
- 1 tablespoon dark soy sauce (for color)
- 1 cinnamon stick
- 3 star anise pods
- 1 teaspoon Sichuan peppercorns
- 2-3 thin slices fresh ginger
- 1/4 teaspoon salt
- Optional: Zest from 1/2 orange or tangerine for subtle citrus notes[11]
Preparation Steps
- Place the eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over medium-high heat, then reduce to a simmer and cook for 10 minutes to hard-boil the eggs. Immediately transfer the eggs to an ice water bath for 5 minutes to stop cooking and ease shell handling. This step ensures a firm yet tender yolk suitable for flavor absorption.[8]
- While the eggs cool, prepare the marinade in a large saucepan: Combine the water, tea leaves (or bags), soy sauces, cinnamon stick, star anise, Sichuan peppercorns, ginger, salt, and optional zest. Bring to a boil over medium-high heat, stirring occasionally, then reduce the heat to medium-low and simmer uncovered for 5 minutes to develop the aromatic base.[11]
- Gently tap each cooled egg all over with the back of a spoon to create fine cracks in the shell (about 1/8-inch fissures) without removing the shell or piercing the membrane underneath. This cracking technique allows the marinade to seep in gradually, forming the iconic spiderweb marbling during infusion. Add the cracked eggs directly to the simmering marinade.[8]
- Cover the saucepan and simmer on low heat for 30-40 minutes, occasionally rolling the eggs to ensure even exposure to the liquid. The shorter simmer time compared to extended traditional braising concentrates the flavors efficiently through direct heat transfer. Remove from heat and let the eggs cool in the marinade for at least 30 minutes (or up to 2 hours at room temperature for quicker results), which further infuses taste without additional cooking.[11]
- Peel the eggs under cool running water to reveal the marbled pattern. The eggs can be served immediately warm as a snack or appetizer, or stored in an airtight container with some of the marinade in the refrigerator for up to 5 days, where flavors will continue to develop. For best results in this quick version, consume within 24 hours to preserve texture.[9]