Tea eggs are a breakfast essential in many parts of China. Growing up in Shanghai, I'd make a stop on the way to school to pick up tea eggs from the local convenience stores or street-side vendors for breakfast. They were so flavorful; the dark-woody fragrance from the spices, the umami flavor from the soy sauce, and the smoky taste from the black tea called to me every morning.
I remember helping my grandparents making them at home. My favorite part was to peel the eggs and make slits on them so that the brine could flavor the eggs better.
Here is our version of herbal tea eggs. Besides the conventional spices and condiments, the brine contains our Superwomen Tonic to help you replenish Qi and Blood after your period. But of course, this is suitable for men and children as well!
Herbal Tea Eggs for Qi and Blood
20 free-range eggs
4pc bay leaves
1/2 tsp cinnamon powder
4 tbsp brown sugar or maple syrup or honey
1/5 tbsp salt
2.5 tbsp soy sauce
2 tbsp dark soy sauce (you can also just use 1.5 tbsp of the regular soy sauce)
1.5 quart water
10g black tea (2 tbsp)
2-3 bags of Superwomen Tonic
Place eggs in a pot of cold water and bring to boil. Turn heat to low to cook for another 3 minutes. Turn off the heat and let the eggs sit in hot water for 5 more minutes.
Remove eggs from the pot of hot water and immediately shock them in cold water and gently crack the shell lightly. Do not peel the skin or break into the whites of the eggs. Only crack the entire surface of the shell. You can do so by knocking the eggs lightly on a hard surface and then roll them.
In a pot, add 1.5 quarts of water and the superwomen tonic bags. You can release the herbs from the cotton bag if you prefer. Bring to a boil and let simmer for 5 minutes.
Add all other ingredients to the tonic water to make the brine for the eggs.
Drop the eggs into the brine and simmer on low-heat with lid closed for 40 minutes. Let the eggs sit in the brine for 12 hours. Serve warm or cold.