Memories of these slow simmered tea stained eggs from childhood bring such joy. Growing up, my mother didn’t cook on Saturdays. Instead, she prepared foods that could stay on a burner for hours…and as the flavors developed, we spent time together as a family. These slow simmered in tea & onion are incredibly easy-to-peel and the flavor & color infuses beautifully.
Slow Simmered Tea Stained Eggs
Ingredients
- 1 dozen free range, cage free eggs
- 1 onion unpeeled and quartered
- 2 tbsp loose leaf darjeeling tea
- 5 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 for 2 hours. Then (preferably) let the eggs soak in the water overnight.
- Serve hot, warm, or cold.
Video
Nutrition
What do you mean by stained eggs?
The photo above is a ‘before’ shot. See how half of the eggs are white and the other half are brown? The eggs all turn a golden shade of brown after cooking, whether they start brown or not. See photo below for ‘after.’
Are they actually easy to peel?
I feel extremely proud when I can get the entire peel off in one piece, and it happens often. First, crack your egg on a hard surface. Then, lightly roll the egg across the crack on the surface. Finally, try your best to get it all off in one piece. Easy-to-peel eggs are finally easy to make!
No time to wait 2 hours to slow simmer the eggs in the morning?
If you do not have time to slow simmer your eggs in the morning (and you shouldn’t), then simmer your eggs the night before and refrigerate. Then, reheat, eat cold, or pack the tea stained eggs in your lunch for the next day.
Which tea do I use?
Here is a link to the tea I usually in this recipe, but all darjeeling or English breakfast loose leaf tea work.
Persian Shabbat Eggs
You can find these hard boiled eggs are on Shabbat morning in Persian Jewish homes. My mom is Iranian and these Persian Shabbat eggs take me back to childhood….including hilarious memories of my brother eating 6-12 of these in one sitting. This recipe is a version of what I grew up eating.
Looking for more Persian recipes?
Growing up with a Persian mother, I enjoyed learning all the delicious foods others can only get in restaurants. These slow simmered tea stained eggs are only one of those gems. Here are some of my other favorites:
Gourmeh Sabzi (Herbacious Green Beef Stew)
Khoresh Beh (Quince Stew)
Gondi (Chickpea & Meat Dumpling Stew)
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