Tea eggs (茶葉蛋) is one of the few street foods that I remember eating as a kid in Hong Kong. My favourite thing about tea eggs, besides the slightly salty flavour and spices that tingle your nose, is how they look. Once you peel away the shells, you’re faced with a marbled egg glistening from the delicious marinade that it’s been bathing in. My recipe for tea eggs is slightly different, while the egg might not be as marbled looking like the traditional version, it preserves the runny yolk and definitely does not lack in flavour.
Hey there, I’m Jan, a food and travel enthusiast based in Burnaby, BC. I enjoy cooking because I believe food brings people together. Plus, I think the best way to experience different cultures is through the belly! Here you’ll find easy to make and hubby approved recipes, with a side of my travel and dine out adventures.