Chinese New Year Tea Eggs Recipe
It is the Year of the Monkey and Monday, February 8, marks the first day of the traditional Chinese New Year. It is the time for families to come together to celebrate. Although our family is not Chinese, we are a homeschooling family and we love learning about different cultures and their traditions. We live in rural Wyoming, so we are nowhere near any Chinese celebrations with firecrackers and dragon dances, but we do have a wonderful authentic Chinese restaurant here in our small town where I will pick up some delicious food for our celebration Monday! We will also be making Chinese Tea Eggs like we do every year from an adapted recipe from Steamy Kitchen.
Chinese Tea Egg Recipe
- 6 eggs
- 3/4 cups soy sauce
- 2 star anise
- 2 Tbsp. black
- 1 cinnamon stick (or 1/2 tsp. ground cinnamon)
- 1 tsp. sugar
- 1 Tbsp. Sichuan peppercorn or 1/4 tsp. coarse ground black pepper (optional)
- 2 strips dried tangerine or mandarin orange peels (optional)
Gently place the eggs in a medium pot and fill with water to cover the eggs by 1-inch. Bring the pot to a boil, lower the heat and let simmer for 3 minutes. Remove the eggs (leaving the water in the pot) and let cool under running cool water. Using the back of the teaspoon, gently tap the eggshell to crack the shell all over. The more you tap, the more intricate the design. Do this with a delicate hand to keep the shell intact. To the same pot with the boiling water, return the eggs and add in the remaining ingredients. Bring the mixture to a boil and immediately turn the heat to low. Simmer for 40 minutes, cover with lid and let eggs steep for a few hours to overnight. The longer you steep, the more flavorful and deeply marbled the tea eggs will be.
Our family enjoys this unique tea egg recipe and I hope you try it too!
Raising my cup to you,