Chá Yè Dàn- Tea leaf/soy cooked Eggs
In Taiwan the ubiquitous convenience stores on every corner all carry a black vat of Tea Leaf Eggs (cha ye dan). As I entered the small shop, the smell of these cooking away in the crockpot would hit like a wall, redolent of spices and soy sauce. I got in the habit of picking up a couple for breakfast or a snack on the way to school.
Tea Leaf Egg (Chá Yè Dàn)
8 eggs
1/2 C soy sauce (dark soy sauce makes for darker eggs)
2 Tbs black tea leaves or 2 black tea bags (no need for expensive tea, but I use Pu er or smoky Lapsang Souchong)
4 C water
2 star anise
1 cinnamon stick
1 tsp fennel seeds
1 piece dried orange peel
1 tsp whole black or sichuan pepper corns
2 cloves
1 slice of ginger
1 tsp brown sugar
if you don't have the above listed spices
2 Tbs Chinese 5 spice powder optional (can be substituted for other spices)
Combine ingredients in a crockpot and bring to a boil. Add eggs and adjust volume if necessary so liquid completely covers the eggs. Allow to sit on low for 15 minutes. Using the back of a spoon crack the eggshells slightly but do not peel them. Simmer on low for 3 hours, turning the eggs every so often.
The cracks leave a delicate tracery of crackly crazy web-like lines on the surface of the egg, while the spices perfume the creamy interior. Strain out tea and spices to store eggs in the tea-soy brew. The cooling stage in the fridge allows the flavors to intensify and permeate the eggs. They can be served warm or room temperature.
Hen hao chi