Soft boiled eggs in Chinese tea sauce
This is a very popular dish and well loved by Chinese people in different regions. This recipes my family recipe for many years.
Prepare Time: 2 minutes
Cook time: 20minutes
Serves: 10 servings
1. 10 eggs, 3C water;
2. 3C water, 2t salt, 2t sugar, 2 tablespoon Kikkoman light soy sauce, 3 tablespoon dark soy sauce, 1 anise, 2 cloves, 1t five spice powder, 1.5T Chinese jasmine green tea leaves;
3: 1t sesame oil.
1: In a medium sauce pot, put in all 10 eggs and 3 cup water, cover the pot. Bring to boil on medium-high heat and reduce heat to low-medium for 3.5 minutes.
2: Immediately rinse boiled eggs with cold water, when cooled remove egg shells and set aside.
3: Add all ingredients listed under ingredient 2 into the medium size sauce pot, on high heat and bring to boil, reduce heat and simmer for 15 minutes.
4: When the tea soy sauce cooled add in sesame oil mix well and add all soft boiled eggs and soaked for 24 hours before serving.
Maomaomom’s Note: 1C=240ml, 1t=5ml and 1T=15 ml. Five-spice powder is a blend of ground spices used extensively in Chinese cooking. It usually consists of cloves, cinnamon, fennel seed, star anise, and Szechuan peppercorns. It can be found in the spice section of the grocery store.
Hi this looks delicious. Can it be done in the Instant Pot?
It’d be nice if there’s an instant pot recipe for the tea leaf eggs as I have just bought a new instant pot!
do eggs need to be room temp or can they be put in from the fridge?
I used eggs from Fridge directly