Tea egg is a typical Chinese savory snack commonly sold by street vendors or in night markets in most Chinese communities throughout the world.
They are simply hard-boiled eggs that have been further stewed in a salted tea liquid. It can be easily made at home. Usually, according to individual preference, other flavourings like soy sauce and Chinese five-spice powder can also be added.
The eggs need to be boiled for twice. After the first boiling, when the insides are hardened, crack the egg shell lightly. Then boil the eggs in black tea liquid mixed with other flavourings for much longer duration for a second time, allowing the flavour of the tea to penetrate deep into the egg. The dark colour of the tea also stains through the cracks of the eggs, resembling a dark brown pattern of the ceramic glaze surfaces on the peeled eggs.
Another quick way to make tea eggs is to simply take off the eggs shell and boil it into the tea mixture. This method takes less time for the second boiling, but is not as beautiful.