This is perhaps one of the most unusual dishes you’ve ever tied. If you wish to make your own tea eggs, you can try the recipe from the chinese recipes here. They make an easy, satisfying breakfast or convenient wholesome snack.
- 5 Large Eggs
- 5 tbsp Chinese Tea Leaves
- 4 tbsp Thick Soya Sauce
- 1 tbsp Oyster X.O. Sauce
- 1 tbsp Salt
- 1 tbsp Rock Sugar; small pieces
- 15 g Dong Guay
- 10 g Dong Sum
- 10 g Pak Kei
- 10 g Yuk Chok
- 8 g Kei Ci
Put eggs in a large pan and add water to cover. Bring to boil, lower heat and boil for 10 minutes. Remove eggs from water and allow to cool.
Tap eggs gently all over on hard surface. Boil eggs in water. Add in tea leaves, all herbal ingredients, salt, sugar and soya and X.O. sauce. Boil up to 3 hours. The eggs would have absorbed the herbal flavor from the soup.
I will usually peel off the shells and savour it just like that. But should you want to serve them to your guest, do cut them into wedges before you serve.