Slow Simmered Tea Stained Eggs
Persian tea eggs are a Sephardic Jewish tradition I grew up with. These eggs are incredibly easy-to-peel and the flavor & color infuse beautifully.
Servings: 6
Calories: 138kcal
Ingredients
- 1 dozen free range, cage free eggs
- 6 onion peels or 2 yellow onions
- 2 tbsp loose leaf darjeeling tea or leftover tea (same amount)
- 2 cardamom pods optional
- water
Instructions
- Add all your ingredients to a pot.
- Cover by 2 inches with water.
- Bring to boil. Lower to simmer. Simmer on very low for 8 hours or overnight.
- Serve hot, warm, or cold.
Notes
If you would like the eggs to have darker stained lines/crackles on them (like you see in the photo at the top of the post) simply pull them out of the water 2 hours before they are done, give them a light tap to crack the outer shell, and put them back in the tea water to continue simmering.
You can also cook them in a slow cooker on the low setting for 8 hours.
Nutrition
Calories: 138kcal | Carbohydrates: 3g | Protein: 11g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 327mg | Sodium: 126mg | Potassium: 166mg | Sugar: 1g | Vitamin A: 475IU | Vitamin C: 1.7mg | Calcium: 60mg | Iron: 1.8mg
