A great Shanghai street classic: eggs simmered in a broth scented with black tea and spices, revealing a beautiful marbled pattern and a tender texture with deep flavors.
Ingredients
- 8 pieces Egg
- 1 l Water
- 2 tbsp Black tea (such as Assam or Pu'er)
- 4 tbsp Light soy sauce
- 2 tbsp Dark soy sauce
- 2 tbsp Rock sugar (or sugar cubes)
- 2 pieces Star anise
- 1 piece Cinnamon stick
- 1 tsp Sichuan peppercorn
- 1 pinch Fine salt
Method
- Place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce the heat to maintain a simmer. Cook until the yolks are just set, then immediately transfer the eggs to a bowl of ice water.
- Once cool, tap the shell of each egg with the back of a spoon to create a network of cracks all over the surface, being careful not to peel off the shell.
- In a large saucepan, pour in the fresh water and add the tea leaves, star anise, cinnamon, Sichuan peppercorn, sugar, salt, and soy sauces, stirring to combine well.
- Bring this liquid to a boil, then reduce the heat to let it simmer gently until the spice aromas are intensely fragrant and the sugar is completely dissolved.
- Gently lower the cracked eggs into the hot broth, making sure they are fully submerged in the liquid.
- Simmer over very low heat so that the color and flavors penetrate by capillary action through the cracks in the shell.
- Remove from the heat, cover the saucepan, and let the eggs rest in the broth at room temperature so the flavor deepens and the marbled pattern sets.
- When ready to serve, carefully peel the eggs under a gentle stream of water to reveal the amber veins, and serve them whole or halved.
Nutrition
Per serving
- Energy
- 190.5 kcal
- Protein
- 15.05 g
- Carbohydrate
- 9.04 g
- Fat
- 10.57 g
- Fibre
- 0.88 g
- Calcium
- 14.89 mg
- Iron
- 0.55 mg
- Magnesium
- 19.43 mg
