Smoky Lapsang Tea Egg Recipe

This is a simple recipe to enhance and infuse aromatic and flavourful spices and sauces into the humble egg. It includes our smoky lapsang souchong tea for an added depth of smokiness. It’s a delicious snack or side to go over a bed of rice.

Recipe:

60ml light soy sauce
30ml dark soy sauce
500ml water
1 bay leaf
1 tsp Sichuan peppercorns
1 piece star anise
1 small cinnamon stick
2 tsp sugar
2 tsp Smoky Lapsang Souchong Black Tea
9 eggs at room temperature

Directions:

In a small pot, combine water, spices, sauces, sugar, and tea, and bring to a boil. Simmer for 10 minutes, then remove from heat. Cool in the refrigerator.

Prepare an ice bath for your eggs. Bring a large pot of water to a boil. Add your eggs to the pot, and cook for 5 minutes for soft boiled eggs, 7 minutes for medium boiled eggs, and 10 minutes for hard boiled eggs. When eggs are cooked to your desired doneness, Strain the eggs and place them into the ice bath. Let cool completely.

If you’re looking to achieve a marbled look on your eggs, crack the eggs all around with the back of a spoon, leaving the shell on. If you’re just looking to flavour the egg, Peel the eggs completely. Add your eggs to the cooled tea and soy marinade. Marinate the eggs for 24 hours and serve.