I love tea eggs and soy sauce eggs. You used to be able to get them at every 7-11 in Hong Kong, but they’ve become less popular and are not as easy to find. Fortunately, they are still everywhere in Taiwan.
Most of the recipes for tea eggs use star anise and cheap but strong black tea. The resulting flavor is bold and flavorful, but lacking the balanced taste profile that is found in a good oolong tea egg (uncommon and harder to find).
In the recipes section of a book I just obtained called 果然是好茶(Good Tea Indeed), I found a recipe for Tieguanyin oolong eggs. Translated, the ingredients are:
- 4 eggs
- ~1.5 ounces of oxidized Tieguanyin (sorry, most of the mainland TGY, delicious as it may be, won’t be strong enough to impart taste to the eggs)
- 2 teaspoons of salt
- 1 teaspoon of granulated white sugar
1. Heat a little more than 2 cups of water to near boiling and infuse the tea for 3 minutes. After the tea has been infused, remove the leaves and add the sugar and salt. Mix and let sit (preferably covered with a dish to retain the heat).
2. Put the eggs into a pot with cold water and heat to boiling. After the water boils, leave the eggs in the pot for 3 to 5 minutes and then turn the stove off. The eggs should now be about 50%+ cooked.
3. Put the eggs into a bowl of cold water (this will help to reduce the strong sulfur smell and the ugly green color around the yolk). Remove or crack the shells and place the eggs into the previously prepared tea/sugar/salt solution. Place in the refrigerator for at least 2 days and then enjoy.
I haven’t tried this recipe before, but it looks tasty. I would probably use much less tea (I hate to waste so much good tea, an ounce would last many, many sessions) and when I’ve made tea eggs using black tea, I put the eggs into the black tea and salt solution and boiled them for a few hours before placing everything into the refrigerator overnight to soak some more. However, even moderate-oxidized oolong is much less assertive in taste than black tea, so I can understand that it would take longer to impart flavor.