Preparation

This recipe emerged from two leftover ingredients sitting in my refrigerator: a jar of neglected sourdough starter and a single egg. What began as an experiment became a weekly ritual—a breakfast that bridges Chinese congee tradition with the tangy funk of fermented flour.

Prepare the Tea Eggs

1. Bring a pot of water to boil and gently add the eggs. Cook for 7 minutes for jammy yolks.
2. Transfer eggs to an ice bath. Once cool, gently crack the shells all over without peeling—you want a spiderweb pattern.
3. In the same pot, combine 3 cups water, tea leaves, soy sauce, star anise, and cinnamon stick. Bring to a simmer.
4. Add the cracked eggs and simmer gently for 45 minutes. Turn off heat and let eggs steep while you make the congee.

Make the Congee

1. Rinse the jasmine rice until water runs clear. Place in a large pot with the stock and ginger.
2. Bring to a boil, then reduce to a low simmer. Stir occasionally to prevent sticking, cooking for about 45 minutes until rice breaks down into a porridge consistency.
3. Whisk the sourdough discard in a bowl with 1/2 cup of the hot congee to temper it, then stir this mixture back into the pot.
4. Simmer for another 10 minutes, stirring frequently. The sourdough adds body and a subtle tang. Season with white pepper and salt.

Serve

Ladle congee into bowls. Peel the tea eggs to reveal their marbled pattern and halve them over each bowl. Drizzle with sesame oil and top with scallions and fried shallots. The egg yolk will bleed into the congee, enriching every spoonful with silky richness.