epicurious4.0
Soft-Boiled Tea Eggs
This version of Taiwanese tea eggs features a soft-boiled, slightly oozy center that’s simmered in a comforting blend of oolong tea, soy sauce, and aromatics.
👥 8 Servings👤 Frankie Gaw📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●strainer
- ●bowl
📝 Preparation Steps
1
In a large pot, combine the water, soy sauce, ginger, garlic, tea, bay leaves, star anise, cinnamon, salt, and brown sugar, and bring to a boil. Reduce the heat and simmer for 15 to ⏱️ 20 minutes, until fragrant. With a slotted spoon or strainer, gently lower the eggs into the pot. Cook for ⏱️ 6 minutes and ⏱️ 30 seconds.
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2
While the eggs cook, prepare an ice bath in a large bowl. With the spoon or strainer, remove the eggs and place them in the ice bath. Pour the brine into a heatproof container and let cool.
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3
Once the brine is cool, peel the eggs and place them in the container, cover, and marinate overnight. Serve the following day or store in the fridge for up to 2 days.
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