My Glasgow Kitchen

My Little Corner of the World

During the 11/11 sales online, I bought a few Chinese herbs to make herbal tea leaf eggs. The last time I made tea eggs was about 3 years ago in Glasgow. I used to boil a pot consisting of a dozen and had it over several days for my snack.

Previously I used instant pack or just the basic spices (5 spice powder spices). If those chinese herbs are not available. You can use: 2 bay leaves, 3 cloves, 1 cinnamon, 1 star anise, 1 tsp Szechuan peppercorn, dark soy sauce. And the usual tea leaves, water, salt to taste.

I don’t drink tea so I used Piglet’s earl grey instead of Chinese tea. I used to use black tea for it. Redbush tea is also a pretty good caffeine free option. I removed the tea bag after a few minutes as I didn’t want the flavour to be too strong and bitter.

I boiled the eggs first until it was hard boiled. Then crack it on the surface. Unfortunately I cracked it when it was really warm so it was not just cracked on the surface but on the inside too. It does not affect the flavour but just the looks. After that, I boiled the herbs for about 15 minutes then add the hard boiled eggs to stew for an hour. It taste better if left overnight and reheated the following day.

White herb: dang gui    Black herb: Shu Di     Brown herb: Chuan Xiong


Herbal Tea Leaf Eggs Recipe (茶叶蛋 )

Ingredients

10 eggs

Tea

1 Star Anise

3 Cloves

½ tsp Fennel

2 bay leaf

4 Dang Gui当归 Angelica sinensis

1 Shu Di Huang 熟地黄 Rehmannia glutinosa

4 Chuan Xiong 川芎Ligusticum striatum

Water

Salt to taste


Method

Boil the eggs for 10-15 minutes until hard boiled. Leave it aside to cool. Use a spoon to crack the surface.

Boil the herbs and spices above with water for 15 minutes. Add the cracked eggs. Add salt to taste. Simmer for 1 hour.

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