Tea Eggs are called Cha Ye Dan in Mandarin. Cha Ye means tea leaf. This kind of Chinese eggs are made with tea leaves and some spices, delicious and auspicious, enjoyed during Chinese New Year and other times.
As a tea country, China has many ways to appreciate teas, sometimes without actually drink the teas, like making tea cakes and cooking eggs with teas.
Cha Ye Dan are very common and savory Chinese snacks that you may find at almost every Chinese street food vending stall or night market.
There are various ways to make them: traditional ways or creative ways. This recipe is a very easy one that I use pretty often.
The reasons why Cha Ye Dan are a common dish or casual snack during Chinese New Year festivals are that they represent good luck and prosperity. They are called "Gold Ingot Eggs" by some people due to their golden color. If you visit relatives or friends during the Chinese Spring Festival and are given tea eggs, they mean "wish you a prosperous new year".
Chinese people love Cha Ye Dan. Besides being savored during the Chinese New Year Celebration, Cha Ye Dan are made and enjoyed almost year round because it's easy to make them, and they are easy to bring along anywhere. Children love them because they are also good finger food. They are ideal school lunch candidates too, because they are delicious and nutricious.
Hope you like this recipe. If you have a minute or two, come back to tell me how you think. Thanks.
Add water to pot until it covers the eggs.
Add other ingredients
Boil 10 minutes.
Use a tool you feel comfortable with such as a spoon or fork to crack the egg shells slightly. This is to let the seasoning get into the eggs and form the amber color veins on the eggs.
Turn off the heat. Leave the eggs in the pot to marinade for at least 3 hours.
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