Tea Eggs


From Linda Bladholm’s A Fork on the Road


Tea Eggs

Tea leaves are used to marble and flavor eggs in this recipe from “ Regional Cooking of China” by Margaret Gin (101 Productions, 1975). Serve as a snack with pickled ginger.

8 hard-cooked eggs

3 tablespoons black tea leaves

1 cinnamon stick

3 whole star anise pods

1 tablespoon salt

Crack the egg shells, but do not peel. Place eggs in one layer in a large pan with the tea, spices and salt. Cover with water and simmer over low heat 1 hour. Shell and serve whole or halved. Makes 8 servings.

Per serving: 78 calories (64 percent from fat), 5.2 g fat (1.6 g saturated, 2 g monounsaturated), 187 mg cholesterol, 6.3 g protein, 0.5 g carbohydrates, 0 fiber, 420 mg sodium.

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