Easy & Simple Chinese Tea Eggs
Chinese Tea Eggs. Salty, savoury hard-boiled eggs steeped in a soy tea broth with Chinese five-spice powder. Delicious as a snack or as a side dish!
- Prep time
- 5 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 large eggs
- 2 black tea bags
- 6 tbsp regular soy sauce
- 2 cups water
- 2 star anise
- 1 cinnamon stick
- 1/2 tsp Chinese Five Spice
- 1/2 tsp salt
- 1 tsp white granulated sugar
Instructions
- 1
First soak your eggs in a small pot of warm water for 5 minutes. This prevents the egg shells from cracking when you boil them.
- 2
Then place the pot of water with the eggs on your stove top and boil on medium-high heat for 5 minutes covered. Prepare an ice bath. Transfer eggs to the ice bath and let them cool down. Discard the boiling water in the pot.
- 3
Using the back of a spoon, VERY lightly crack the shells so they create a "web" pattern. If you crack it too hard the shell will break loose and all your soy sauce will seep inside. Place cracked eggs back into the empty pot. To the pot, add the soy sauce mixture ingredients and lightly stir.
- 4
Bring this pot to a boil, then simmer over medium heat for 40 minutes covered.
- 5
Let the eggs to cool down so you can peel them. To quicken the cooling process, remove eggs from the broth and rinse it under cold water to peel. Peel carefully with a spoon. Enjoy!