Keto Chinese Tea Eggs
Elevate your low-carb snacking game with these flavorful Keto Chinese Tea Eggs! Perfectly marbled and infused with a symphony of bold spices, including star anise, Szechuan peppercorns, and cinnamon, these eggs are simmered in a rich broth of black tea, soy sauce, and citrusy orange peel for an irresistible fusion of savory and aromatic flavors. This keto-friendly version of the traditional Chinese street food skips the sugar and uses a keto-approved sweetener for a guilt-free indulgence. With minimal prep and an overnight marinating process that deepens the taste, these tea eggs are an elegant addition to any meal or the ultimate grab-and-go snack. Serve them cold or at room temperature and watch them steal the spotlight as a show-stopping garnish for salads, keto noodle bowls, or party platters!
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Recipe Information
Ingredients
- 6 large eggs
- 500 ml water
- 2 tablespoons loose black tea leaves
- 120 ml soy sauce
- 2 star anise
- 1 cinnamon stick
- 4 whole cloves
- 1 teaspoon Szechuan peppercorns
- 1 tablespoon keto-friendly sweetener
- 1 teaspoon salt
- 1 strip orange peel
Instructions
Place the eggs in a large pot and cover them with cold water, ensuring the eggs are submerged by at least an inch.
Bring the water to a boil over medium-high heat, then lower the heat to medium and let the eggs simmer for 7 minutes.
Once boiled, transfer the eggs to a bowl of ice water to cool for about 5 minutes. Once cool enough to handle, gently crack the eggs without removing the shells by tapping them on a hard surface.
Meanwhile, in another pot, combine 500ml of water, black tea leaves, soy sauce, star anise, cinnamon stick, cloves, Szechuan peppercorns, keto-friendly sweetener, salt, and orange peel. Bring the mixture to a boil.
Reduce the heat to a simmer and carefully add the cracked eggs to this fragrant liquid. Let the eggs simmer for 90 minutes to 2 hours, ensuring they soak up the flavors.
Turn off heat and let the eggs cool completely in the liquid to enhance flavor. For the best results, refrigerate the eggs in the tea mixture overnight.
Peel the eggs just before serving. The longer the eggs marinate, the richer the flavor and the more pronounced the marbled effect.
Serve the tea eggs cold or at room temperature as a savory snack or a delicious topping on salads and other keto dishes.
Nutrition Facts
Calories |
565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 7492 mg | 326% | |
| Total Carbohydrate | 27.2 g | 10% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 0.8 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 385 mg | 30% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1155 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
