Tea-Smoked Eggs
Hard-boiled eggs are steeped in an aromatic tea-spice brine and then cold-smoked. The result is intensely colored eggs with a deep, smoky-spiced flavor. They make a popular appetizer or snack in Asian-inspired cuisine.
Ingredients(for 1 kg)
Instructions
Preparation
20 minutesHard-boil eggs for 10 minutes, then shock in ice water. Lightly crack the shells all over using the back of a spoon without peeling them.
Prepare brine
15 minutesBring water to a boil, add tea, soy sauce, sugar, salt, star anise, and cinnamon stick. Simmer for 10 minutes, then allow to cool completely.
Steeping
8-24 hoursPlace eggs in the cooled brine and steep in the refrigerator for at least 8, ideally 24 hours. Remove, pat dry, and air-dry for 30 minutes.
Cold smoking
2-3 hoursCold-smoke eggs at 15–25 °C using cherry wood and black tea. The eggs should take on a golden-brown color and a distinct smoky aroma.
Pro Tip
Only lightly crack the eggshells rather than fully peeling them – this creates the classic marbled pattern. The longer the steeping time, the more intense the color and flavor.
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