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Cha Yip Dahn Tea Eggs Recipe
|Tea leaves||2 Tablespoon|
|Five spice powder||2 Teaspoon|
|Chili garlic sauce||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 581 Calories from Fat 179
% Daily Value*
Total Fat 21 g32%
Saturated Fat 7 g35%
Trans Fat 0 g
Cholesterol 846.4 mg
Sodium 7073.2 mg294.7%
Total Carbohydrates 59 g19.7%
Dietary Fiber 0.4 g1.6%
Sugars 43.9 g
Protein 26 g51.1%
Vitamin A 19.9% Vitamin C
Calcium 12.5% Iron 20.6%
*Based on a 2000 Calorie diet
Cool the eggs keeping them under running water for 5 minutes.
Lightly crack each egg shell by rolling on a hard surface.
The shell should be cracked all over but not removed.
Boil 4 cups of water in a pan, add tea leaves, salt and five spice powder.
Add cracked eggs and simmer, covered for 30 minutes until the shells turn brown.
Let the eggs stand in the covered pan for 30 minutes more.
For best results keep overnight.
Cool and shell.
Cut as required - sliced, halved or made into flowers.
Serve with chilli-garlic sauce for cold starters.