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Tea Eggs

Canadian.kitchen's picture
Ingredients
  Egg 8
  Tea bags 2
  Salt 1 Tablespoon
  Aniseed 1 Teaspoon
  Soy sauce 2 Teaspoon
Directions

Cover eggs with water and bring to a boil.
Simmer about 20 minutes or until hard-cooked.
Cool under cold water and crackle the shells all over with the back of a spoon.
Do not peel.
Cover eggs again with water and add remaining ingredients.
Simmer 50 or 60 minutes.
Cool in the liquid then chill.
To serve, peel the eggs and cut in halves.
Arrange on shredded Chinese cabbage or spinach.

Recipe Summary

Cuisine: 
Chinese
Method: 
Boiled
Ingredient: 
Egg

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 595 Calories from Fat 364

% Daily Value*

Total Fat 41 g62.3%

Saturated Fat 12.4 g62.1%

Trans Fat 0 g

Cholesterol 1691.8 mg563.9%

Sodium 6942.2 mg289.3%

Total Carbohydrates 6 g2.2%

Dietary Fiber 2.1 g8.3%

Sugars 3.2 g

Protein 52 g103.5%

Vitamin A 39.1% Vitamin C 1.8%

Calcium 27.7% Iron 47.2%

*Based on a 2000 Calorie diet

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Tea Eggs Recipe