Recipes · Chinese · Snacks
Tea Eggs
One serving has 195 kcal and 16 g protein, and at least a fifth of a woman's daily need of choline (84%), selenium (67%), riboflavin (54%), cobalamin (45%), pantothenic acid (38%) and phosphorus (37%). Ready in 303 minutes.
- Preparation: 250 min
- Cooking: 53 min
- Makes: 1 serving (285 g)
- Difficulty: Easy
- Diets: Vegetarian, Dairy-free, Low carb
- Contains: egg, gluten, soy
Ingredients
- 120 g Eggs, whole, raw
- 150 g Black tea, brewed
- 10 g Soy sauce
- 1 g Anise seed
- 0.5 g Cinnamon
- 0.75 g Salt
- 3 g Sugar
Method
- Rinse the eggs, place them in a pot of cold water, bring to a boil, then simmer for 8 minutes for a just-set yolk; drain and cool under cold running water.
- Gently tap and crack the shells all over with the back of a spoon, without peeling, so the marinade can seep in through a web of fine cracks.
- Combine the tea, soy sauce, star anise (using anise seed here), cinnamon, sugar and salt in a pot and bring to a boil.
- Add the cracked eggs, return to a simmer, then cover and cook gently for 45 minutes so the tea and spices penetrate.
- Turn off the heat and let the eggs steep in the liquid for at least 4 hours, or overnight in the refrigerator, for the deepest marbled colour and flavour.
- Peel just before serving to reveal the marbled pattern; serve at room temperature or chilled as a snack.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 195 kcal | 9% |
| Carbohydrates | 5.7 g | |
| Water | 248 mL | |
| Fiber | 0.49 g | 2% |
| Protein | 16.1 g | 34% |
| Tryptophan | 0.21 g | |
| Threonine | 0.69 g | |
| Isoleucine | 0.84 g | |
| Leucine | 1.4 g | |
| Lysine | 1.1 g | |
| Methionine | 0.47 g | |
| Cystine | 0.34 g | |
| Phenylalanine | 0.85 g | |
| Tyrosine | 0.62 g | |
| Valine | 1.1 g | |
| Histidine | 0.39 g | |
| Fat | 11.6 g | |
| Monounsaturated | 4.5 g | |
| Polyunsaturated | 2.4 g | |
| Docosahexaenoic Acid (DHA) | 0.07 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.9 g | |
| Saturated | 3.8 g | |
| Trans-Fats | 0.05 g | |
| Cholesterol | 446 mg | |
| Calcium | 82.2 mg | 8% |
| Copper | 0.12 mg | 13% |
| Iron | 2.7 mg | 15% |
| Magnesium | 28.3 mg | 9% |
| Manganese | 0.58 mg | 32% |
| Phosphorus | 260 mg | 37% |
| Potassium | 281 mg | 6% |
| Selenium | 37 µg | 67% |
| Sodium | 1,015 mg | |
| Zinc | 1.7 mg | 22% |
| Thiamin (vitamin B1) | 0.05 mg | 5% |
| Riboflavin (vitamin B2) | 0.59 mg | 54% |
| Niacin (vitamin B3) | 0.35 mg | 3% |
| Pantothenic acid (vitamin B5) | 1.9 mg | 38% |
| Pyridoxine (vitamin B6) | 0.23 mg | 18% |
| Folate (vitamin B9) | 65.4 µg | 16% |
| Cobalamin (vitamin B12) | 1.1 µg | 45% |
| Choline | 355 mg | 84% |
| Vitamin A | 192 µg | 27% |
| Vitamin C | 0.23 mg | 0% |
| Vitamin D (D2 + D3) | 98.4 IU | 16% |
| Vitamin E | 1.3 mg | 8% |
| Vitamin K | 0.52 µg | 1% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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