Chinese Tea Eggs (茶叶蛋)
Probably the best way to enjoy hard-boiled eggs! Chinese tea eggs are packed with flavor and have a beautiful marble look. They make a great high-protein and low-calorie snack.
- Prep time
- 2 min
- Cook time
- 13 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 eggs (at room temperature (see note 1))
- 2 bags black tea (or 1 tablespoon of loose tea (see note 2))
- 1 star-anise (see note 3)
- 1 bay leaf
- 1 piece Chinese cinnamon (aka cassia cinnamon)
- ½ teaspoon Sichuan peppercorn
- 2 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 teaspoon Shaoxing rice wine (optional)
- ½ tablespoon sugar
- 2 teaspoon salt
Instructions
- 1
Bring plenty of water (enough to cover all the eggs) to a full boil in a pot/saucepan. Gently slide in all the eggs. Leave to boil uncovered over medium heat for 8 minutes (if you prefer runny yolks, reduce the time to 7 minutes).
- 2
While waiting for the egg to cook, put all the other ingredients into a clean saucepan. Add 2 cups (500ml) of water. Bring to a boil then leave to simmer for 3 minutes. Set aside.
- 3
When the eggs are cooked, transfer them to a large bowl of cold water. Once they’re cool enough to touch, gently crack them one by one against the kitchen counter making sure the shells are cracked all around.
- 4
Place the eggs in a container (ideally one that can fit them snuggly). Pour in the marinade. Cover with a lid and leave to steep for 12 to 24 hours before serving (see note 4).
- 5
To reuse the leftover marinade: Freeze it if you don’t plan to make another batch soon. Add more tea, spices and seasonings when necessary. Always boil it for each use to prevent bacteria growth.