Chinese Tea Eggs | Itaki Jumbo Electric Lunch Box Recipe

This Chinese tea eggs recipe is a little different from the other recipes. Although the actual cooking time in the itaki jumbo takes only 15 minutes, the eggs actually need to seep in the tea sauce for at least 12 hours. That is why this recipe should be made at home and you let the eggs seep in the fridge. Steaming the eggs for 15 minutes cooks it perfectly without the green ring around the yolks. Peeling the shells off the eggs before seeping actually allows the liquid to flavor the eggs much faster. If you are in a hurry, you can eat the peeled eggs after 4 hours of seeping. You don't have to eat all 6 eggs in one go. The eggs will last in the fridge for 4 to 5 days. Enjoy these tea eggs as a snack on its own or eat it with rice or noodles if you like. Just remember not to warm the eggs whole in the microwave as it will explode and cause a mess. Bring it out of the fridge and eat it at room temperature or warm it in the liquid on the stove top. Be careful not to overcook it though. Do give this recipe a try and enjoy the tea eggs.


Get your itaki at: https://www.itakico.com/coolcucumbercook


Ingredient:
6 - large eggs
1 itaki cup - water (itaki)

Sauce:
1/2 tsp - salt
1/2 tsp - five spice powder
2 Tbsp - soy sauce
1 Tbsp - dark soy sauce
1 tsp - sugar
1 - tea bag
1.25 cup - water (sauce)


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Music: Carefree Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/b...
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