You'll find tea eggs in many parts of China but they are especially enjoyed in the North as part of Chinese New Year traditions, symbolising 'golden nuggets'. We've taken a step further and gilded them with edible gold.

A recipe for JING tea eggs.
RECIPE

Assam Gold Tea Eggs

 

These tea eggs are so simple to make and yet impressive in their detailing. Once rolled lightly in edible gold, they become a Christmas treat. Across China and parts of Asia, you'll find different versions of these being sold by street vendors, in restaurants, and local stores. Now you can enjoy them at home, too with our easy recipe.


Serves: 6    |    Time: 40-mins (plus overnight infusing time)

INGREDIENTS
METHOD

Add the eggs to boiling water and allow to simmer for 3-minutes. Remove from the water and immerse with cold water until they are cool enough to handle. Gently crack each egg all over with the back of a metal spoon - more cracks mean a more intricate design so tap as desired, ensuring you keep the shell intact. Return the eggs to the boiling water and add all other ingredients. Simmer for 40-minutes, remove from the heat and cover with a lid. Leave to steep for 5-hours or overnight to intensify the colour and flavour. Peel and gently apply edible gold to desired level.

INFUSE WITH

Assam Gold Black Tea

You can use any black tea for making tea eggs but we chose our Assam Gold for its full-bodied strength and honeyed flavours, the latter of which works beautifully with the spices. Why not try it for yourself?