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Chinese Tea Eggs (茶叶蛋)
5 from 60 votes

Chinese Tea Eggs (茶叶蛋)

Chinese Tea Eggs are hard-boiled eggs steeped in a spiced black tea broth that imparts a marbled pattern and savory flavor. The eggs are cracked after boiling to let the aromatic marinade penetrate the whites, creating a richly seasoned snack or side dish.

Prep Time
2 mins
Cook Time
13 mins
Steep
12 hrs
Total Time
12 hrs 15 mins
Servings: 8 eggs
Calories: 72 kcal
Course: Breakfast
Cuisine: Chinese

Ingredients

  • 8 egg at room temperature (see note 1
  • 2 bags black tea or 1 tablespoon of loose tea (see note 2)
  • 1 star anise see note 3
  • 1 bay leaf
  • 1 piece cassia cinnamon aka cassia cinnamon, or Chinese cinnamon
  • ½ teaspoon Sichuan peppercorn
  • 2 tablespoon dark soy sauce
  • 1 tablespoon soy sauce light
  • 1 teaspoon Shaoxing rice wine optional
  • ½ tablespoon sugar
  • 2 teaspoon salt

Instructions

    Cup of Yum
  1. Bring plenty of water (enough to cover all the eggs) to a full boil in a pot/saucepan. Gently slide in all the eggs. Leave to boil uncovered over medium heat for 8 minutes (if you prefer runny yolks, reduce the time to 7 minutes).
  2. While waiting for the egg to cook, put all the other ingredients into a clean saucepan. Add 2 cups (500ml) of water. Bring to a boil then leave to simmer for 3 minutes. Set aside.
  3. When the eggs are cooked, transfer them to a large bowl of cold water. Once they’re cool enough to touch, gently crack them one by one against the kitchen counter making sure the shells are cracked all around.
  4. Place the eggs in a container (ideally one that can fit them snuggly). Pour in the marinade. Cover with a lid and leave to steep for 12 to 24 hours before serving (see note 4).
  5. To reuse the leftover marinade: Freeze it if you don’t plan to make another batch soon. Add more tea, spices and seasonings when necessary. Always boil it for each use to prevent bacteria growth.

Notes

  • Quail eggs can be used if smaller eggs are preferred; reduce steeping time accordingly.
  • Black tea provides the strongest coloring, but other teas like green or oolong can be used.
  • One teaspoon of five-spice powder can replace the individual spices called for in the marinade.
  • Eggs may become too salty if steeped too long; store in the refrigerator for up to four days after marinating.
  • Leftover marinade can be frozen or reused after boiling and replenishing spices.

Nutrition Information

Serving 1egg Calories 72kcal (4%)

Nutrition Facts

Serving: 8 eggs

Amount Per Serving

Calories 72

% Daily Value*

Serving 1egg
Calories 72kcal 4%

* Percent Daily Values are based on a 2,000 calorie diet.