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On 25 January, millions of people across China and the wider Chinese diaspora celebrate the arrival of the new lunar year. A traditional dinner-table staple is the ‘tea egg’ – a boiled egg left to steep in a soy sauce and tea-infused broth for a number of hours. While the age-old association between eggs, rebirth and prosperity means the dish is a fitting festive treat, tea eggs can be enjoyed as a snack all year round, and are also commonly sold in shops and by street vendors.

Ingredients

  • 8 eggs
  • salt
  • 1 tbsp soy sauce
  • 1 tbsp black soy sauce
  • 2 tbsp black tea leaves
  • 2 pods star anise
  • 1 (5cm) cinnamon stick
  • 1 tbsp tangerine zest

Method

  • STEP 1

    Place the eggs and 1 tsp salt in a large pan and cover with cold water. Bring to the boil and simmer for 20 minutes.

  • STEP 2

    Remove from the heat and drain, and once cooled, tap each of the eggs with the back of a spoon to crack their shells (without fully removing them).

  • STEP 3

    Set the eggs aside, and in another large pan, combine the 750ml water with the soy sauces, ¼ tsp salt and remaining ingredients. Bring to the boil, cover and then simmer for three hours.

  • STEP 4

    Remove from the heat, add the eggs to the broth and let steep for at least eight hours. Remove shells and serve.

Discover more historical recipes, including:

Recipe by Soygirl2 on allrecipes.co.uk

This recipe was first published in the January 2020 issue of BBC History Magazine

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