Steps to Prepare Chinese Street Food Egg Pancake

Chinese Tea Leaf Eggs

Here's why jianbing is china's most popular street breakfast.

Recipe Summary Chinese Tea Leaf Eggs

One of my favorite dishes when I head back home; it combines hard-boiled eggs with the subtle flavor of anise and the deep brown hues of black tea and soy. The cracked patterns from the broken shells make these quite attractive! I eat these sliced in quarters and chilled as a side dish, appetizer, or snack. Recipe courtesy of Mom.

Ingredients | Chinese Street Food Egg Pancake

8 eggs

1 teaspoon salt

3 cups water

1 tablespoon soy sauce

1 tablespoon black soy sauce

¼ teaspoon salt

2 tablespoons black tea leaves

2 pods star anise

1 (2 inch) piece cinnamon stick

1 tablespoon tangerine zest

Directions

In a large saucepan, combine eggs and 1 teaspoon salt; cover with cold water. Bring to a boil, reduce heat, and simmer for 20 minutes. Remove from heat, drain, and cool. When cool, tap eggs with the back of a spoon to crack shells (do not remove shells).

In a large saucepan, combine 3 cups water, soy sauce, black soy sauce, salt, tea leaves, star anise, cinnamon stick, and tangerine zest. Bring to a boil, then reduce heat, cover, and simmer for 3 hours. Remove from heat, add eggs, and let steep for at least 8 hours.

Eggs can steep up to 1 1/2 days for richer flavor. Store eggs unpeeled and tightly sealed in refrigerator. They will keep 4 to 5 days.

Info | Chinese Street Food Egg Pancake

prep: 20 mins cook: 3 hrs additional: 8 hrs total: 11 hrs 20 mins Servings: 8 Yield: 8 eggs

TAG : Chinese Tea Leaf Eggs

Appetizers and Snacks,