Tea egg is a kind of of alkaline food which is cooked with medicinal spices. It not only whets the appetite, but also good for liver and disperse alcohol. Thus it is suitable for all ages. Besides being served alone, it can also be sliced or crushed to be served with hamburger, toast and salad or goes with the wine. It is ideal as both a party snack as well as a satisfying meal.
Other names: Marbled Tea Eggs, Cha Ye Dan
Ingredients: Angelica Sinensis, Ligusticum Wallichii, Rehmannia Giutinosa, Cinnamon, Star Anise, Clove, Pepper, Fennel and specially selected Chinese tea leaves.
Cooking Guide: Boil eggs thoroughly, lightly beat the eggshell to get even cracks. Add the Tea Egg Spices and eggs into the pot. Then pour in water to cover up the egg and cook for 30 minutes over moderate heat. Add some salt, soy sauce and rock sugar, let it simmer for another 3 hours and it is ready to be served. For 15 ~ 20 eggs.
* The tea egg soup is not recommended for drinking because it is bitter after simmering.