Yes, Chinese tea eggs.
Just imagine something like a boiled egg soaked in soy sauce with a blend of black tea and spices similar to those used to make chai. And I do love chai.
Okay. That does sound weird but I assure you that these eggs are delicious. And they’re great in winter as the spices add a warming energy to the eggs.
Another ingredient in these eggs is tangerine/mandarin/citrus peel. You can make your own dried citrus peel if you like. In Chinese Medicine we refer to the peel as ‘chen pi’ and it’s used to resolve a condition known as ‘food stagnation’. That is, when you over eat or feel like you’ve got food stuck in your stomach that moves slowly. Chen pi is a good accompaniment to rich food to aid digestion.
I also substituted the soy sauce for gluten free tamari.
These tasty, protein-rich treats are often made for Chinese New Year but why not have them all year round?
Here’s the recipe I use.
And here is a photo journey of making my tea eggs:
To book an appointment at the clinic or further information on Chinese Medicine contact Dr Sarah George (Acupuncture). Sarah is a practitioner of acupuncture (AHPRA registered), massage therapy and natural health.
