Chinese Tea Eggs
Chinese tea eggs are hard-boiled eggs simmered in a fragrant marinade of tea, soy sauce, and spices, and a favourite childhood snack.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 eggs
- enough water to boil the eggs
- 750 ml water (enough to cover the eggs)
- 1 star anise
- 1 thin cinnamon stick
- 2 bay leaves
- 2 dried red chillies snapped in half (optional)
- 1 tsp Sichuan peppercorns
- 2.5 cm thick piece of ginger (sliced)
- 3 heaped Tbsp loose black tea leaves (or 4 tea bags)
- 1 tsp smoky tea like lapsang souchong ( optional)
- 1 tsp white sugar
- 1½ tsp salt
- 3 Tbsp light soy sauce
- 3 Tbsp dark soy sauce
- 1 tsp Shaoxing wine or ¼ tsp clear vinegar
Instructions
- 1
Brew the tea soak by placing all the ingredients in a small saucepan and bring to a simmer.
- 2
Simmer for 10 minutes, then completely cool.
- 3
While the tea is simmering, boil the eggs for 7 -10 minutes (see article), then immediately plunge them into an ice water bath to stop from overcooking.
- 4
When the tea soak has cooled down, tap the eggs with a spoon to create cracks.
- 5
Soak the eggs in the tea mix, cover, and place in the fridge overnight.
- 6
Leave them to soak for a minimum of 12 hours, but you can go as long as 4 days for a darker look and a stronger flavour. They will keep for 5 days in the fridge.
- 7
Peel and enjoy!