Chinese Tea Eggs
- Number of Servings: 12
Ingredients
1 Dozen Hard-Boiled Eggs1 Packet Malaysian Styled BKT herbs, or any Chinese Tea Leaf spices2 Tbsp Dark Soy Sauce2 Tbsp Soy Sauce5 Cups of WaterSea Salt to taste
Lightly tap all over the hard-boiled egg shells with the back of a spoon to create a marbled-like cracks.
Combine the BKT herbs, dark soy sauce, soy sauce, and water in a large saucepan. Bring the mixture to the boil, lower the heat and simmer for about 25 to 30 minutes.
Add the eggs, and continue to simmer for at least an hour. For best result, steep the eggs overnight and reheat before serving.
Serving Size: per egg
Number of Servings: 12
Recipe submitted by SparkPeople user ANGELA418901.
Combine the BKT herbs, dark soy sauce, soy sauce, and water in a large saucepan. Bring the mixture to the boil, lower the heat and simmer for about 25 to 30 minutes.
Add the eggs, and continue to simmer for at least an hour. For best result, steep the eggs overnight and reheat before serving.
Serving Size: per egg
Number of Servings: 12
Recipe submitted by SparkPeople user ANGELA418901.
Nutritional Info Amount Per Serving
- Calories: 72.5
- Total Fat: 5.3 g
- Cholesterol: 212.0 mg
- Sodium: 212.0 mg
- Total Carbs: 1.3 g
- Dietary Fiber: 0.0 g
- Protein: 6.3 g
Member Reviews