Chinese Marbled Tea Eggs (Cha Ye Dan)
The fragrant snack sold from simmering pots in Chinese and Taiwanese convenience stores and street stalls: hard-boiled eggs with their shells cracked all over, simmered in a brine of black tea, light and dark soy sauce, star anise, cinnamon, fennel and bay, then left to steep overnight. Peel them to reveal a beautiful brown spiderweb pattern and a savory, warmly spiced flavor.
At a glance
Ingredients and method are in the app
Kitchen Pantri holds the full ingredient list and step-by-step method for Chinese Marbled Tea Eggs (Cha Ye Dan), checks it against what is already in your pantry, and adds anything missing to your shopping list. The app is free to use; you set up a Pantri account when you first open it.
