Comments on: Tea Eggs

By: jessica

jessica — Mon, 26 Apr 2010 13:47:28 +0000

Christine, sorry I didn’t catch in time. You don’t have to half the ingredients but you will be using more than you need. As long as the flavorings and water is in the right proportion, it’s fine. How did it turn out?

By: christine

christine — Sun, 25 Apr 2010 18:28:09 +0000

I am making these eggs right now but I am only making 6 hope I don’t need to 1/2 the rest of the ingredients if you see this in the next 20 min. let me know. I will let you know how they turn out!

By: jessica

jessica — Wed, 31 Mar 2010 04:20:01 +0000

Oli, thanks. Glad you found us. I hope you’ll try some of the recipes out and let me know what you think.

By: Oli

Oli — Tue, 30 Mar 2010 10:04:47 +0000

Yummm… I love tea eggs, I’ve never thought of making them at home myself. This is a great posting and lovely photos to illustrate. I just discovered this website through loadedweb.. I think i’m a fan already!

By: jessica

jessica — Sat, 27 Mar 2010 22:46:08 +0000

Rebecca, I’m so glad you enjoyed them. I too usually prefer soft-boiled eggs, but I think of tea eggs as a completely different thing.

JT, not a dumb question at all. I would have thought it would ruin the eggs too and I’m surprised it doesn’t. They come out quite soft. Also, I showed both methods that we know of that Chinese families use. However, my mom tells me she generally does the one where you simmer for 30 minutes, then just let them soak, simmer again and soak.

On a side note to all, I have been pondering a new version of tea egg, trying to figure out if there is a way to impart enough flavor while keeping the eggs yolks softer. I’ll let you know if I come up with a solution.

By: JT

JT — Sat, 27 Mar 2010 21:42:27 +0000

Sorry for such a dumb question, but you simmer the already hard-cooked eggs for 4 HOURS? Really?? Don’t they come out like super balls and inedible?

By: Rebecca

Rebecca — Sat, 27 Mar 2010 04:21:35 +0000

I just made these earlier this week and they turned out great. I was a little apprehensive because I usually prefer very soft boiled eggs to hard boiled, but the wonderful taste of the whites more than made up for the super-cooked yolks. I even shared with a Chinese friend of mine and he said I did a good job! Thanks for the great recipe.

By: jessica

jessica — Wed, 24 Mar 2010 19:53:24 +0000

Xiaolu, let me know what you think!

By: Xiaolu @ 6 Bittersweets

Xiaolu @ 6 Bittersweets — Wed, 24 Mar 2010 04:53:53 +0000

I have the same sentiments about Easter-themed treats. I recall loving tea eggs since childhood (I’m Chinese as well), but wasn’t given a family recipe. I’ve made up my own recipes but always including soy sauce. Definitely excited to try your version without it to see how much brighter the tea flavors are.

By: jessica

jessica — Mon, 22 Mar 2010 13:22:49 +0000

Grace, never feel like an idiot with food. It’s such a big world and I learn about new foods every day.

Angela, they sounds beautiful. I love the color beets impart. Have you written about them?

Kasi, I wish I had seen more of Sara Moulton but those were my TV-less days.