Tea Eggs
茶叶蛋

A cheap snack food, found all over China. In spite of the name, tea is not the dominant flavour.
中国很常见的平价小吃。尽管取名茶叶蛋，茶味却不是其中最主要的味道。

Ingredients
配料

6 eggs
6个鸡蛋


3 tablespoons soy sauce
3茶匙酱油

1 teaspoon salt
1茶匙盐


1 tablespoon black tea leaves or 1 tea bag
1汤匙红茶茶叶或者1个茶包

4 pieces star anise
4片八角茴香

1 small stick cinnamon or cassia bark
1小片肉桂或桂皮

1 teaspoon cracked peppercorns (optional)

1茶匙碎胡椒子（选用）

2 strips dried mandarin peel (optional)
2条晒干的柑橘皮（选用）

Method
烹饪方法

1. Place unshelled eggs in saucepan of cold water – water level should be at least 4 cm (1-1/2") higher than eggs. Bring to a boil, then simmer for 2 minutes.
1. 将未破皮的鸡蛋放在盛有冷水的炖锅里——水面至少要没过鸡蛋4厘米(1-1/2英寸)。将水烧开后， 继续慢炖2分钟。

2. Remove the eggs. With a knife, tap each egg to slightly crack the shells in two or three places. Return to saucepan.
2. 把鸡蛋从水中捞出。用刀轻拍鸡蛋，将蛋壳的2-3处敲碎。然后放回炖锅里。

3. Add other ingredients and stir. Cover and simmer for 2 hours, adding water as necessary.
3. 加入其他配料并搅拌。炖锅加盖慢炖2个小时，需要时再加水。

4. Drain, serve hot or cold.
4. 沥干炖汁，茶叶蛋便做好啦。热食、冷食皆可。

Notes
小贴士

Cook longer for a stronger flavour and a deeper colour. Tea eggs are also known as Chinese marbled eggs for the unique marbling effect on the surface of the egg. Sauce can be frozen and reused.
如果想要蛋壳颜色更深且茶叶蛋味道更浓，可以多煮一会儿。茶叶蛋因其形似大理石的独特纹理，也作为中国大理石鸡蛋为外国人所知。做完茶叶蛋的炖汁，可以冷冻起来再次使用。

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