After water, tea is the most consumed beverage in the world. But there are many different ways to enjoy tea. Recently we had a staff wide challenge to create recipes that used tea as a major ingredient. This recipe features our Sticky Rice Mini Tuocha tea and is contributed by Tyler.
Sticky Rice Tea Eggs
- 6 eggs
- 3 star anise pods
- 1 tsp sichuan peppercorn
- 1 stick cinnamon
- 1 tsp dried ginger (or 2-3 fresh slices)
- 1 tbsp sugar (or 2-3 lumps rock sugar)
- 3 Sticky Rice Mini Tuochas
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 2-3 dried chili peppers (optional)
1. Set a large pot of water on stovetop and bring to a boil over high heat.
2. Add eggs to boiling water and leave for 6-7 minutes. This should bring eggs to soft/medium boiled.
3. Place cooked eggs in bowl of ice water to stop cooking.
4. Put the rest of the ingredients into a pot with enough water to fully submerge the eggs and bring to a boil.
5. As the pot heats, take your eggs and do one of two things. For fully flavored and colored eggs, completely peel the eggs. For marbled eggs, use the back of a spoon to carefully crack and fracture the shell all around the egg, being careful to keep the shell on.
6. Put the eggs into the tea and spice mixture and lower heat to a simmer.
7. Allow to simmer for 20-30 minutes. The longer it simmers, the more cooked the eggs will be. Remove from heat.
8. For stronger flavor and color, allow eggs to sit and cool in the mixture for at least 1 hour up to over night.
- Delicious as a snack, or with rice and veggies, or as a part of a dim sum meal.
- Eggs will keep for several days in shell if marbled or in the tea mixture if peeled.
- Can be made gluten-free! Use 2 tbsp of GF tamari in place of the soy sauce.
- Other puerhs or black tea can be used. If using a black tea, choose a strong Indian (Assam) or Chinese (Keemun). Only allow the black tea to steep for 5-6 minutes before removing the tea leaves.