Tea Eggs

Tea Eggs are a flavorful Chinese breakfast dish featuring hard-boiled eggs marbled with a savory tea and spice mixture. This low-carb option is not only delicious but also provides a unique twist on a traditional breakfast staple.

Ingredients

• Eggs - 4 large
• Water - 500 ml
• Soy sauce - 60 ml
• Black tea leaves - 2 tsp
• Star anise - 2 whole
• Cinnamon stick - 1
• Sichuan peppercorns - 1 tsp
• Salt - 1 tsp
• Ginger - 1 slice

Steps

1. Place the eggs in a saucepan and cover them with water. Bring to a boil over medium-high heat.
2. Once boiling, reduce the heat to low and simmer for 6-7 minutes for a slightly soft center, or 10 minutes for fully hard-boiled.
3. Remove the eggs from the boiling water and place them in a bowl of ice water to cool for about 5 minutes.
4. Once cooled, gently tap the eggs on a hard surface to crack the shells, making sure to create a network of cracks.
5. In a separate pot, combine 500 ml of water, soy sauce, black tea leaves, star anise, cinnamon stick, Sichuan peppercorns, salt, and ginger. Bring the mixture to a boil.
6. Add the cracked eggs to the boiling tea mixture and reduce the heat to low. Simmer for 30-60 minutes to allow the flavors to infuse into the eggs.
7. Remove the pot from heat and let the eggs sit in the tea mixture for at least 1 hour, or refrigerate overnight for a stronger flavor.
8. Peel the eggs and serve them as a delicious low-carb breakfast.

Nutrition

• Calories: 110
• Protein: 10 g
• Carbs: 1 g
• Fiber: 0 g
• Sugar: 0 g
• Sodium: 700 mg
• Cholesterol: 186 mg
• Total Fat: 7 g
• Saturated Fat: 2 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle maintenance and repair.
• Contains antioxidants from tea and spices that may help reduce inflammation.

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