“Have you ever had a tea egg?” I asked her. I could only chuckle at her reply.
“I only eat scrambled eggs” she said. I guess I shouldn't be surprised. Tea egg isn't exactly mainstream and everyday-burrito-eating Cathy isn't exactly an adventurous eater.
Tea egg is egg boiled in a mixture of black tea, star anise and soy sauce, to name a few ingredients. It is a staple street snack in Asia and in my diet while I was growing up in Hong Kong. It's cheap and it keeps you warm, which is why it's especially popular during the winter months. There used to be a street vendor outside my elementary school in Hong Kong watching over a huge pot of dark liquid and keeping a close eye on the coals to make sure the fire doesn't get out of hand or die down. My sister would get us one egg each. The pot was so tall I couldn't peer into it as the egg man lifted the lid and ladled out two eggs with the tell-tale marbling.
Now that I'm in the United States, I don't have easy access to tea egg. My sister says the following recipe, from website Eating China, comes close to what we used to devour.
Serves 6
Ingredients
6 eggs
3 tablespoons soy sauce
1 teaspoon salt
1 tablespoon black tea leaves or 1 tea bag
4 pieces star anise
1 small stick cinnamon or cassia bark
1 teaspoon cracked peppercorns (optional)
2 strips dried mandarin peel (optional)
Directions
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Place unshelled eggs in saucepan of cold water – water level should be at least 4 cm (1-1/2") higher than eggs. Bring to a boil, then simmer for 2 minutes.
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Remove the eggs. With a knife, tap each egg to slightly crack the shells in two or three places. Return to saucepan.
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Add other ingredients and stir. Cover and simmer for 2 hours, adding water as necessary. Drain, serve hot or cold.
Cook longer if you like a stronger flavor and deeper color. The sauce can be frozen and reused.