Tea Eggs

Chinese Tea Eggs (茶叶蛋) are a popular snack known for their beautiful marbled pattern and rich, savory flavor. Simmered in a fragrant blend of black tea, soy sauce, and warm spices, these eggs absorb deep umami notes with a hint of spice. Perfect as a snack, side dish, or meal addition, they taste even better after marinating overnight!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place eggs in a medium pot and cover them with cold water. Bring to a boil, then simmer for 7 minutes.

Step 2

Transfer eggs to an ice bath or cold water to cool.

Step 3

Gently tap each egg with a spoon to create cracks all over the shell. This allows the marinade to penetrate for a beautiful marbled effect.

Step 4

In a pot, add the cracked eggs, and tea leaves (or tea bags), star anise, dried chilies, bay leaf, cinnamon, cumin, Sichuan peppercorns, salt, sugar, light and dark soy sauce.

Step 5

Add enough water to fully submerge the eggs.

Step 6

Optionally, make a simple parchment paper drop lid to lay on top of the eggs. Let the eggs cook with the parchment lid, which helps keep them submerged and evenly absorbs the marinade.

Step 7

Bring to a boil, then lower the heat and let it simmer for 10 minutes.

Step 8

Turn off the heat, do not open the lid, and let the eggs cool to room temperature.

Step 9

Cover the pot with plastic food wrap, or transfer the eggs with the broth to an airtight container. Let the eggs soak in the broth overnight in the fridge.

Step 10

The next day, take off the parchment paper, peel the tea eggs, and enjoy them cold. If you prefer them warm, simply reheat them in the broth until heated through.

Step 11

Tea eggs can be stored in the refrigerator for up to 4 to 5 days while still in the marinade for the best flavor. If peeled, consume them within 2 to 3 days for optimal freshness. Keep them in an airtight container and reheat gently in the broth if you prefer them warm.

↑Support creators by visiting their site 😊