[{"data":1,"prerenderedAt":185},["ShallowReactive",2],{"guide-en-tea-eggs":3},{"id":4,"title":5,"body":6,"description":136,"extension":137,"meta":138,"navigation":180,"path":181,"seo":182,"stem":183,"__hash__":184},"guides\u002Fen\u002Fguides\u002Ftea-eggs.md","Tea eggs",{"type":7,"value":8,"toc":127},"minimark",[9,14,39,43,55,65,74,90,106,115],[10,11,13],"h2",{"id":12},"ingredients","Ingredients",[15,16,17,21,24,27,30,33,36],"ul",{},[18,19,20],"li",{},"6 large eggs",[18,22,23],{},"750 ml water, plus water for boiling",[18,25,26],{},"2 black tea bags",[18,28,29],{},"60 ml light soy sauce",[18,31,32],{},"1 star anise",[18,34,35],{},"1 small cinnamon stick",[18,37,38],{},"1 tsp sugar",[10,40,42],{"id":41},"method","Method",[44,45,51],"cook-step",{"cue":46,"diagram":47,"number":48,"title":49,"scene":50},"The eggs are cooked through before marinating.","boil","1","Hard-cook the eggs","shell\u002Flower-spoon",[52,53,54],"p",{},"Lower the eggs into gently boiling water for 12 minutes, then chill in cold water.",[44,56,62],{"cue":57,"diagram":58,"number":59,"title":60,"scene":61},"A web of fine cracks covers each shell.","peel","2","Crack, but do not peel","shell\u002Fcrackle",[52,63,64],{},"Tap the shell all over with the back of a spoon, turning the egg, until it is covered in a fine web of cracks. Leave the shell on: the broth seeps through the cracks and marbles the white.",[44,66,71],{"cue":67,"diagram":47,"number":68,"title":69,"scene":70},"The broth is dark and aromatic.","3","Make the tea broth","shell\u002Ftea-simmer",[52,72,73],{},"Simmer the measured water, tea, soy, spices and sugar for 10 minutes. Add the cracked eggs and simmer gently for 3 minutes.",[44,75,80,83],{"cue":76,"diagram":77,"number":78,"title":79},"Fine brown lines follow the shell cracks.","jar","4","Chill in the broth",[52,81,82],{},"Transfer eggs and broth to a shallow container. Cool promptly and refrigerate within 2 hours. Steep for 12 hours, then peel to serve.",[52,84,85,89],{},[86,87,88],"strong",{},"Safety:"," Keep at 4°C \u002F 40°F or below. Count storage time from the initial cooking and use within 1 week; the tea broth does not preserve eggs at room temperature.",[91,92,94,97,100],"guide-notes",{"title":93},"Equipment & heat",[10,95,93],{"id":96},"equipment-heat",[52,98,99],{},"Induction, gas and electric all work. Bring the water to the stated state, then reduce the heat to maintain it. Start timing when the eggs go in; a larger pan, higher altitude or extra-cold eggs may need adjustment. A rolling boil is not a shortcut.",[52,101,102,105],{},[86,103,104],{},"Nonstick:"," Any suitable saucepan works.",[91,107,109,112],{"title":108},"Troubleshooting",[10,110,108],{"id":111},"troubleshooting",[52,113,114],{},"Large smashed gaps make blotches. Tap to fracture the shell without removing chunks. Keep the eggs submerged while chilling.",[91,116,118,121,124],{"title":117},"About this version",[10,119,117],{"id":120},"about-this-version",[52,122,123],{},"This is a fully cooked, overnight home version. Softer tea eggs exist; their cooking and storage needs differ.",[52,125,126],{},"Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.",{"title":128,"searchDepth":129,"depth":129,"links":130},"",2,[131,132,133,134,135],{"id":12,"depth":129,"text":13},{"id":41,"depth":129,"text":42},{"id":96,"depth":129,"text":93},{"id":111,"depth":129,"text":108},{"id":120,"depth":129,"text":117},"Cracked shells leave a dark tea-and-spice pattern on the white.","md",{"slug":139,"family":140,"region":141,"aliases":142,"texture":145,"difficulty":147,"prep":148,"cook":149,"wait":150,"servings":151,"tools":152,"equipment":156,"nonstick":164,"related":165,"art":77,"photo":128,"status":169,"sources":170},"tea-eggs","Shell & water","China",[143,144],"cha ye dan","茶叶蛋",[146],"Firm","Easy",10,25,"12 hours chilling in the broth","6",[153,154,155],"Saucepan","Spoon","Covered refrigerator container",[157,160,162],[158,159],"induction","pot",[161,159],"gas",[163,159],"electric","Any suitable saucepan works.",[166,167,168],"soy-marinated-eggs","hard-boiled","pickled-eggs","Researched",[171,174,177],{"title":172,"url":173},"The Woks of Life — Chinese tea eggs","https:\u002F\u002Fthewoksoflife.com\u002Fchinese-tea-eggs\u002F",{"title":175,"url":176},"BLV (Swiss FSVO) — food hygiene at home","https:\u002F\u002Fwww.blv.admin.ch\u002Ffr\u002Fhygiene-et-aliments",{"title":178,"url":179},"FDA — what you need to know about egg safety","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety",true,"\u002Fen\u002Fguides\u002Ftea-eggs",{"title":5,"description":136},"en\u002Fguides\u002Ftea-eggs","XUEr-44pscW9RojM3H4_Zfgd-xUKJWyjMTXqZ9vKInE",1791403724847]