Instant Pot Chinese Tea Eggs
User Reviews
5
Instant Pot Chinese Tea Eggs
Description
Instant Pot Chinese Tea Eggs feature large eggs cooked under pressure with a flavorful blend of pu'er tea leaves, rock sugar, soy sauces, star anise, Sichuan peppercorns, and dried chenpi. The pressure cooking infuses the eggs with a richly spiced, sweet, and savory flavor profile characteristic of Chinese tea eggs. After cooking, the eggs are cooled in ice water, gently cracked to create a marbled effect, and marinated in the master stock for several hours to deepen the taste.
The texture of the eggs is firm, yet tender, with the infused spices permeating the whites and yolk subtly. The cooking method in the Instant Pot means the process is more hands-off than traditional methods, ensuring evenly cooked eggs and a concentrated tea-infused broth.
Serve these eggs as a snack, appetizer, or part of a bento box. Their complex seasoning makes them suitable for pairing with rice or as flavorful additions to noodle dishes.
Marination time affects flavor intensity—the longer the eggs soak in the master stock, the more pronounced the seasoning and aroma. Cooling the eggs in ice water immediately after pressure cooking stops further cooking and helps when cracking the shells to create characteristic marbling.
Ingredients
- 6 egg large
- 1 cup (250ml) water cold
- 1.5 - 2 tablespoons (6g - 9g) pu'er tea leaves or Oolong tea - Chinese: 烏龍茶, Chinese: 普洱茶
- 1.5 tablespoon (20g) Chinese rock sugar Chinese: 黃冰糖, or white sugar
- 2 tablespoons (30ml) soy sauce regular
- 1 ⅓ tablespoon (20ml) dark soy sauce
- 3 (2.5g) star anise Chinese: 八角
- ½ teaspoon (1.5g) Sichuan peppercorn Chinese: 花椒
- 1 piece (2g) chenpi Chinese: 陳皮
Instructions
- Pressure Cook Eggs and Tea Master Stock: Add 1.5 - 2 tbsp (6 - 9g) Pu'er tea leaves, 1.5 tbsp (20g) rock sugar or white sugar, 2 tbsp (30ml) regular soy sauce, 1⅓ tbsp (20ml) dark soy sauce, 3 (2.5g) star anise, ½ tsp (1.5g) Sichuan pepper, and 1 piece (2g) chenpi to Instant Pot. Pour in 1 cup (250ml) cold water. Give it a quick mix. Place a trivet in Instant Pot, then layer 6 eggs on top. Close lid and turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 8 mins, then immediate Quick Release. Remove the lid carefully.
- Marinate Tea Eggs: Place the 6 eggs in a bowl of ice cold water for 5 mins to stop them from cooking. Turn off the Keep Warm Mode. After 5 mins, lightly crack the eggs with the back of a spoon. Filter out the chenpi and star anise. Use a thermometer to ensure master stock is cooled down to 140°F (60°C). Place the unpeeled eggs in a small bowl, then fill the bowl with tea master stock to marinate for at least 6 hours.
- Serve Instant Pot Tea Eggs: Once the eggs cool down to room temperature, place the eggs in the fridge. The eggs can be served cold or warm. To reheat the eggs: bring the tea master stock (without eggs) to a boil. Turn off the heat and submerge the peeled eggs in the stock for roughly 30 - 45 seconds. Serve & enjoy~ :)
Notes
- Marinate the eggs for at least 6 hours, preferably longer, to enhance flavor and aroma.
- Cool the eggs in ice water immediately after cooking to stop cooking and ease cracking.
- Remove solid spices like chenpi and star anise before marinating to avoid overly intense bitterness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 79 kcal
% Daily Value*
| Calories | 79kcal | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 164mg | 55% |
| Sodium | 340mg | 14% |
| Potassium | 78mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 240IU | 5% |
| Calcium | 28mg | 3% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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