Tea egg

Overview of Tea Egg:

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Tea Egg

Tea egg is a traditional Chinese snack made by boiling eggs in tea, sauces and spices. It is also known as marbled egg due to the unique marbling effect on the egg white.

History

Tea eggs are a common part of Chinese and Taiwanese street food. The origins of the tea egg are not clear, but it is believed to have been around for centuries.

Preparation

The basic method of preparation involves boiling eggs, gently cracking the shell, and then simmering them in a mixture of tea, soy sauce, and various spices. The eggs are left to steep in this mixture for several hours, or overnight, to allow the flavors to infuse.

Variations

There are many variations of tea eggs across different regions. In some parts of China, the tea egg is boiled in a mixture of black tea and soy sauce. In Taiwan, the eggs are boiled in a mixture of soy sauce, star anise, and other spices.

Serving

Tea eggs can be served hot or cold, and are often eaten as a snack. They are a popular street food in both China and Taiwan, and can also be found in many Chinese and Taiwanese supermarkets.

Cultural Significance

Tea eggs are not only a popular snack but also hold cultural significance in China and Taiwan. They are often used in celebrations and festivals, and are a symbol of fertility and rebirth.

See Also

• Chinese cuisine
• Taiwanese cuisine
• Street food

External Links

• [recipe-for-tea-eggs Recipe for Tea Eggs]
• [history-of-tea-eggs History of Tea Eggs]

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