Indian Spiced Tea Egg

Ingredients

In this adaptation, the traditional Chinese Tea Egg is transformed into an Indian-inspired dish by incorporating a blend of aromatic Indian spices. The original recipe typically uses Chinese spices like black tea leaves, soy sauce, and Chinese five-spice powder. However, in this Indian version, we replace the black tea leaves with Indian masala chai, and the Chinese five-spice powder with a combination of cinnamon, cardamom, cloves, and star anise. This adaptation infuses the eggs with the rich and complex flavors of Indian cuisine. We alse have the original recipe for Tea Egg, so you can check it out.

• 6 eggs 6 eggs
• 4 cups (950ml) water 4 cups (950ml) water
• 2 masala chai tea bags 2 masala chai tea bags
• 1 cinnamon stick 1 cinnamon stick
• 4 cardamom pods, lightly crushed 4 cardamom pods, lightly crushed
• 4 cloves 4 cloves
• 2 star anise 2 star anise
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon salt 1 teaspoon salt

Nutrition

• Calories (kcal / KJ): 70 kcal / 293 KJ
• Fat (total, saturated): 5g, 1.6g
• Carbohydrates (total, sugars): 0.6g, 0.6g
• Protein: 6g
• Fiber: 0g
• Salt: 0.6g

Preparation

1. 1.
   Place the eggs in a saucepan and add enough water to cover them. Bring the water to a boil over medium heat and cook the eggs for 6 minutes.
2. 2.
   While the eggs are cooking, in a separate saucepan, bring 4 cups of water to a boil. Add the masala chai tea bags, cinnamon stick, cardamom pods, cloves, star anise, sugar, and salt. Reduce the heat and let the mixture simmer for 10 minutes to infuse the flavors.
3. 3.
   Once the eggs are cooked, transfer them to a bowl of ice water and let them cool for a few minutes. Gently tap the eggs with the back of a spoon to create cracks all over the shells, ensuring not to peel them.
4. 4.
   Place the cracked eggs back into the saucepan with the spiced tea mixture. Bring the mixture to a boil, then reduce the heat and let it simmer for 1 hour, allowing the flavors to penetrate the eggs.
5. 5.
   Remove the saucepan from the heat and let the eggs cool in the spiced tea mixture for at least 2 hours, or overnight for a stronger flavor.
6. 6.
   Once cooled, carefully peel the eggs to reveal the beautiful marbled pattern created by the cracks. Serve the Indian Spiced Tea Eggs as a snack or appetizer.

Treat your ingredients with care...

• Masala chai tea bags — Use high-quality tea bags for the best flavor infusion.
• Cinnamon stick — Break the cinnamon stick into smaller pieces to release more flavor.
• Cardamom pods — Lightly crush the pods to release the aromatic seeds inside.
• Star anise — Use whole star anise for a stronger flavor.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the spiced tea mixture.
• Experiment with different Indian spices like black peppercorns or fennel seeds for unique flavor variations.
• Allow the eggs to marinate in the spiced tea mixture for longer periods, up to 24 hours, for a more intense flavor.

Serving advice

Serve the Indian Spiced Tea Eggs as a snack or appetizer. They can be enjoyed warm or chilled.

Presentation advice

Arrange the peeled Indian Spiced Tea Eggs on a platter, showcasing their marbled pattern. Garnish with fresh cilantro leaves for a pop of color.