Sugar-Free Chinese Tea Eggs
Infused with intricate layers of flavor, these Sugar-Free Chinese Tea Eggs are a guilt-free twist on the traditional dish. Perfectly boiled eggs are gently cracked to create a signature marbled pattern and slowly simmered in a fragrant blend of black tea, soy sauce, star anise, cinnamon, and a hint of dried orange peel. This sugar-free recipe retains all the bold umami and aromatic notes of classic Chinese tea eggs, making it a wholesome snack, appetizer, or a protein-packed addition to salads and rice bowls. Steeping the eggs in the marinade overnight allows the flavors to deepen, offering a rich and visually striking treat that’s as delightful to the eyes as it is to the taste buds. Suitable for low-sugar diets and meal prep enthusiasts, these tea eggs store well in the refrigerator for up to a week, ready to enjoy cold, warm, or at room temperature.
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Recipe Information
Ingredients
- 6 large eggs
- 1 liter water
- 2 tablespoons black tea leaves
- 4 tablespoons soy sauce
- 2 stars star anise
- 1 stick cinnamon stick
- 1 teaspoon black peppercorns
- 1 strip dried orange peel
- 1 teaspoon salt
Instructions
Place the eggs in a medium saucepan and cover them with cold water, ensuring that they are submerged by at least an inch of water.
Bring the water to a boil over medium-high heat. Once it reaches a boiling point, reduce the heat to low and simmer the eggs for 10 minutes.
After simmering, remove the eggs from the heat and drain the hot water. Rinse the eggs under cold running water to cool them enough to handle.
Gently tap each egg with the back of a spoon to crack the shells all over but be careful to keep the shells intact to create the marbled effect.
In the same saucepan, add 1 liter of water, black tea leaves, soy sauce, star anise, cinnamon stick, black peppercorns, dried orange peel, and salt.
Return the cracked eggs to the saucepan and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let the eggs simmer for 35 minutes.
After simmering, turn off the heat and allow the eggs to steep in the marinade for an additional 1 to 3 hours at room temperature for a stronger flavor.
For best results, refrigerate the eggs in the marinade overnight to enhance the flavor and color.
When ready to serve, peel the eggs. They can be enjoyed warm, at room temperature, or cold. The tea eggs store well in the refrigerator for up to a week.
Nutrition Facts
Calories |
524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 5124 mg | 223% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 2.2 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 357 mg | 27% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 836 mg | 18% | |
*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.
