Tea Eggs
茶葉蛋

A cheap snack food, found all over China. In spite of the name, tea is not the dominant flavour.
中國很常見的平價小吃。盡管取名茶葉蛋，茶味卻不是其中最主要的味道。

Ingredients
配料

6 eggs
6個雞蛋

?3 tablespoons soy sauce
3茶匙醬油

1 teaspoon salt
1茶匙鹽?

1 tablespoon black tea leaves or 1 tea bag
1湯匙紅茶茶葉或者1個茶包

4 pieces star anise
4片八角茴香

1 small stick cinnamon or cassia bark
1小片肉桂或桂皮

1 teaspoon cracked peppercorns (optional)?
1茶匙碎胡椒子（選用）

2 strips dried mandarin peel (optional)
2條曬干的柑橘皮（選用）

Method
烹飪方法

1. Place unshelled eggs in saucepan of cold water – water level should be at least 4 cm (1-1/2") higher than eggs. Bring to a boil, then simmer for 2 minutes.
1. 將未破皮的雞蛋放在盛有冷水的燉鍋里——水面至少要沒過雞蛋4厘米(1-1/2英寸)。將水燒開后， 繼續(xù)慢燉2分鐘。

2. Remove the eggs. With a knife, tap each egg to slightly crack the shells in two or three places. Return to saucepan.
2. 把雞蛋從水中撈出。用刀輕拍雞蛋，將蛋殼的2-3處敲碎。然后放回燉鍋里。

3. Add other ingredients and stir. Cover and simmer for 2 hours, adding water as necessary.
3. 加入其他配料并攪拌。燉鍋加蓋慢燉2個小時，需要時再加水。

4. Drain, serve hot or cold.
4. 瀝干燉汁，茶葉蛋便做好啦。熱食、冷食皆可。

Notes
小貼士

Cook longer for a stronger flavour and a deeper colour. Tea eggs are also known as Chinese marbled eggs for the unique marbling effect on the surface of the egg. Sauce can be frozen and reused.
如果想要蛋殼顏色更深且茶葉蛋味道更濃，可以多煮一會兒。茶葉蛋因其形似大理石的獨特紋理，也作為中國大理石雞蛋為外國人所知。做完茶葉蛋的燉汁，可以冷凍起來再次使用。

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