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Instant Pot Chinese Tea Eggs
Make Classic Instant Pot Chinese Tea Eggs (Chinese: 茶葉蛋). Perfectly cooked pressure cooker eggs infused with sweet-savory flavors & rich tea aroma. A super easy, delicious, kid-friendly snack for parties, picnics, potlucks, and more!
Additional Time
6 hrs
Total Time
25 mins
Servings: 6
Calories: 79 kcal
Course:
Appetizer , Snacks
Cuisine:
Asian , Chinese , Taiwanese
Ingredients
- 6 large eggs
- 1 cup (250ml) cold water
- 1.5 - 2 tablespoons (6g - 9g) Pu'er tea leaves (Chinese: 普洱茶) (or Oolong tea - Chinese: 烏龍茶)
- 1.5 tablespoon (20g) Chinese rock sugar (Chinese: 黃冰糖) or white sugar
- 2 tablespoons (30ml) Regular soy sauce
- 1 ⅓ tablespoon (20ml) dark soy sauce
- 3 (2.5g) star anise (Chinese: 八角)
- ½ teaspoon (1.5g) sichuan pepper (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~ :)
Cup of Yum
Notes
- Marinate Time: The longer you marinate the tea eggs, the more flavors & aroma will be infused into the eggs.
- Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!
Nutrition Information
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%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 79
% 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.