Chinese tea eggs

Name: Chinese tea eggs
Prep time: 5 min
Cook time: 2 h
Total time: 2 h 5 min
Yield: 8 servings
Cuisine: en
Ingredients: 1 sachet of ready made tea herbs; 1/2 portion of additional herbs as given in the packet; 15 eggs; 3 medium size potatoes (remove skin and cut into chunks); spring onion as needed - sliced thinly; Sauces and Seasoning; 1 tbsp hoisin sauce; 1 tbsp dark soy sauce; 1 tbsp light soy sauce; 1/2 tbsp sugar; pepper and salt for seasoning (use salt sparingly)

Other

8 servings

5 min

2 hours

Very Easy

(3/5 - 4 votes)
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Though commonly eaten as a snack, you can have the tea eggs as a side to rice congee and the left overs into a salad.

Ingredients

Number of serving: 8

1 sachet of ready made tea herbs

1/2 portion of additional herbs as given in the packet

15 eggs

3 medium size potatoes (remove skin and cut into chunks)

spring onion as needed - sliced thinly

Sauces and Seasoning

1 tbsp hoisin sauce

1 tbsp dark soy sauce

1 tbsp light soy sauce

1/2 tbsp sugar

pepper and salt for seasoning (use salt sparingly)

Preparation

Into a slow cooker, add eggs, potatoes, the needed herbs and 1/2 liter of water.
Once the eggs and potatoes are cooked, remove and let the eggs cool down.
Keep the potatoes aside and add when needed.
Now crack the eggs gently all over and put back into the herbs soup.
Switch off the cooker and let the eggs stand inside if possible overnight.
Enjoy the eggs with the boiled potatoes and garnished with spring onions.