Tea leaf eggs [茶叶蛋] is one of my favorite snacks since the 80’s. I was attracted by the five-spice fragrance when I first walked into a Taiwanese Chinese Tea house in my hometown. I have to order one to try. The look of the tea leaf egg really surprised me, “Hey… it is cracking and I think it is HATCHING”!!!! I believe when you first see the photo of the tea leaf eggs I cooked, you will probably relate my reaction.
Now, tea leaf eggs is a common snack that we can find in most Chinese populated area and even in shopping complexes. You don’t have to find it, just smell it and you will know which shop or stall is selling it. Cooking tea leaf eggs isn’t difficult if you can get the spices, most Asian shops should have them, if not, you can get them from AsianSupermarket365.com.
If you love easy Chinese cooking, probably this is the best book you should buy, Easy Chinese Recipes: Family Favorites From Dim Sum to Kung Pao. It is not merely a recipes book that provides recipes. This 144 pages recipes book full of bountiful photos and awesome information from utensils, ingredients, tips & tricks to basic cooking method. You will never get lost half way through cooking the recipes from this book, authored by Bee Yinn Low who owns a popular website Rasa Malaysia: Easy Asian Recipes.
After flipping though the book over and over again, I decided to cook this tea leaf eggs because it seems so easy and simple to follow. The most important thing is that I wanted to try out if I can get the same authentic tea leaf eggs taste ever savored in my taste bud. This recipe didn’t fail me and I will cook more for my family with this recipe book.