Chinese tea smoked egg, 煙燻茶葉蛋, is traditionally found in herbal tea shops. They usually sell them in a big stovetop at the counter, where you will usually get a herbal drink on the go.
Different from Shanghainese versions 燻蛋, these do not have runny yolk. Instead, they are hard boiled to firm, silky egg white and brown skin.
See that perfect yolk? Neither under nor overcooked. No grey rings too! Yays!
This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Jess from Bakericious at this post.
Adapted from Daydaycook
4 duck eggs
1 tbsp dark soy
3 tea bags (I used Chinese tea and Oolong tea)
80g cane sugar / brown sugar (I used a mixture of both)
80g uncooked rice
Tool: a wok, aluminium foil, stainless steel steaming rack
How to make Chinese tea smoked eggs:
- In a small saucepan, add water and eggs. Bring to a boil and cook for 2 mins. Turn off the heat and let the eggs sit for 1 min. Discard the water.
- While running under cold water, peel the egg shell. Sit them in dark soy until dyed thoroughly.
- Prepare the wok. Layer double folded aluminum foil, place tea bags, cane sugar and rice.
Place securely a steaming rack. *Heat on high until it starts to smoke.
- Place eggs on steaming rack and smokes for 3 mins. Turn off the heat and sit for 5 mins.
- Serve halved.
*Cautious about the smoky flame coming from the wok.
With all my love <3