Hi!!! I’m back this week with a new recipe for one of my favorite delicacies- Tea Eggs! While tea eggs are ubiquitous and seemingly simple, finding a good, flavorful tea egg is like searching for a needle in the haystack.

But… before getting into the recipe- I went to Tsukiji for the third time last night and FINALLY got to try the tuna head I’ve been talking about:

 –doesn’t look that big?  – that’s the eye

It was HUGE- at least 3 kilos- and WAY more delicious than I expected. Tuna has an amazing meat like quality that is just magical when combined with perfect roasting, gelatinous fat and perfectly broken down tendon

Anyways, onto the recipe!

Ingredients

•  4-5 eggs
• 1 Liter water
• 1/4 cup light soy sauce
• 1 Tbsp dark soy sauce
• 1 bag black tea (loose leaf oolong also works)
• Star anise
• Bay leaf
• Cloves

Directions

Steam or boil eggs for 2 minutes (once boiling) until the eggs are very undercooked but not raw. In a separate pot, combine water, spices, soy sauces, and tea. Bring to a boil, reduce heat and allow to simmer. Remove from heat, discard water and slightly crack the shell. This will allow the flavour to penetrate. Place eggs into the soy sauce liquid and boil for an additional 4-5 minutes. Remove from heat and allow eggs to soak for at least 2 hours. Serve and Enjoy!

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I hope everyone enjoys this recipe and has a great week ahead. Until next time, Bye!

• Breakfast
• Chinese
• Healthy