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!
Equipment
- medium pot For boiling the eggs and simmering the tea broth.
- Large bowl For the ice bath to cool the eggs quickly.
- Small Spoon To gently crack the eggshells.
- Measuring Scale For accurately measuring spices and sauces.
Ingredients
- 8 eggs (Can use 8 to 10 eggs)
- 3 star anises (八角)
- 2 dried chili peppers (干辣椒)
- 1 bay leaf (香叶)
- 30 g rock sugar or granulated sugar (冰糖 / 白砂糖)
- 10 g salt
- 2 g cinnamon stick (桂皮)
- 2 g cumin seeds (孜然)
- 3 g Sichuan peppercorns (花椒)
- 30 g light soy sauce (生抽)
- 15 g dark soy sauce (老抽)
- 8 g loose black tea leaves (or 4 black tea bags)
- 600 ml water （Use enough water to fully submerge the eggs.）
Instructions
- Place eggs in a medium pot and cover them with cold water. Bring to a boil, then simmer for 7 minutes.
- Transfer eggs to an ice bath or cold water to cool.
- 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.
- 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.
- Add enough water to fully submerge the eggs.
- 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.
- Bring to a boil, then lower the heat and let it simmer for 10 minutes.
- Turn off the heat, do not open the lid, and let the eggs cool to room temperature.
- 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.
- 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.
- 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.