Description

These Chinese Tea Eggs feature a beautiful marbled pattern and a savory, aromatic flavor profile. Hard-boiled eggs are gently cracked and then simmered in a fragrant broth infused with black tea, soy sauce, and a blend of traditional spices like star anise and cinnamon. The prolonged steeping allows the eggs to absorb the rich, complex flavors, resulting in a firm egg white with a subtle spice and a creamy yolk. They are a delightful snack or a flavorful addition to a meal.

Ingredients

Scale

6 large eggs
4 cups water, plus more for boiling
1/2 cup light soy sauce
1/4 cup dark soy sauce
2 tablespoons black tea leaves or 2 black tea bags
3 star anise pods
1 cinnamon stick (about 3 inches)
1 teaspoon whole cloves
1 tablespoon granulated sugar
1/2 teaspoon salt

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Instructions

Place eggs in a saucepan and cover with cold water by about an inch. Bring to a rolling boil over high heat, then immediately reduce heat to low, cover, and cook for 8-10 minutes for firm yolks.
Carefully remove the eggs from the hot water and transfer them to an ice bath to cool completely, about 10 minutes. This stops the cooking process and makes them easier to handle.
Once cooled, gently tap each egg all over with the back of a spoon or roll it on a hard surface to create fine cracks in the shell, ensuring the shell remains intact. Do not peel the eggs.
In a clean saucepan, combine 4 cups of water, light soy sauce, dark soy sauce, black tea leaves or bags, star anise, cinnamon stick, cloves, sugar, and salt. Bring the mixture to a boil over medium-high heat.
Reduce the heat to low, add the cracked eggs to the simmering liquid, ensuring they are fully submerged. Cover the saucepan and simmer gently for 30 minutes.
After simmering, remove the saucepan from the heat. Allow the eggs to cool completely in the braising liquid, then transfer them (still in the liquid) to an airtight container. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to fully develop and the marbled pattern to deepen.
When ready to serve, peel the eggs gently under cold running water to reveal the beautiful tea-stained pattern.

Notes

For the most vibrant marbling, ensure the eggshells are cracked thoroughly but not broken into pieces.

The longer the eggs steep in the liquid, the deeper and more intense their flavor will become.

Tea eggs can be stored in their braising liquid in the refrigerator for up to 3-4 days.

Prep Time: 15 minutes
Cook Time: 30 minutes

Nutrition

Calories: 85 per egg
Fat: 5g per egg
Carbohydrates: 2g per egg
Protein: 6g per egg