Go Back

Tea Eggs

These beautifully marbled eggs, steeped in a savory blend of spices and tea, are perfect for snacking or adding to your favorite dishes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings: 6 eggs
Course: Snack
Cuisine: Chinese
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 6 large eggs
  • 2 tablespoons soy sauce
  • 2 tablespoons black tea leaves or 2 tea bags
  • 1 tablespoon Chinese five-spice powder
  • 1 teaspoon salt
  • 4 cups water
  • Optional: 1 star anise for added flavor

Equipment

  • Medium saucepan
  • slotted spoon
  • Small bowl
  • Tea infuser or cheesecloth
  • Stirring spoon

Method
 

  1. Place the eggs in a medium saucepan and cover them with water.
  2. Boil the eggs for 10 minutes.
  3. Once boiled, remove the eggs and place them in an ice bath for about 5 minutes.
  4. Gently tap the eggs on a hard surface to create cracks all over the shell.
  5. In the same saucepan, combine the soy sauce, black tea, five-spice powder, salt, and water.
  6. Carefully place the cracked eggs back into the saucepan with the tea mixture.
  7. Bring the mixture to a boil, then reduce the heat to low and cover.
  8. Let them simmer for 1 hour.
  9. After simmering, turn off the heat and let the eggs sit in the mixture for at least 30 minutes.
  10. Once cooled, gently peel the eggs to reveal the marbled pattern.

Notes

These eggs can be enjoyed warm or refrigerated for later use.