Chinese Tea Eggs (Marbled Eggs)
One of most famous Chinese street snack--tea eggs, also known as marbled eggs
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 to 10 eggs
- Water as needed
- 1 tbsp. red tea or black tea leaves ( , you can also use two tea bags)
- 1.5 tbsp. light soy sauce
- 1 tbsp. dark soy sauce ( , for better coloring )
- 1 tablespoon rock sugar
- 1/2 tbsp. salt
- 2 pieces star anises ( , note 3)
- 1 tsp. Sichuan peppercorn
- 1 thumb ginger ( , smashed )
- 3-4 bay leaves
- 1/2 tbsp. fennel seeds (, optional)
- 1 stick Chinese Cinnamon
Instructions
- 1
Clean the eggs and then place in a deep sauce pot. Add enough cold water to cover. Start with medium fire, bring the content to a boiling and then let it simmer for 4 to 5 minutes (hard boiled based on how soft you want the yolk to be). | for soft boiled eggs, place room temperature eggs gently with a help of strainer in boiling hot water, cook for 6 minutes. Transfer to cold or chilled water to cool down completely and then crack the eggs with a scoop carefully.
- 2
Transfer to cold or chilled water to cool down completely and then crack the eggs with a scoop carefully. Place the eggs in a pot with a lid.
- 3
In another the pot, add all seasoning (bay leaves, star anises, cassia bark, fennel seeds, salt and sugar ). Pour in around 800ml water and bring to a boiling, add tea leaves and simmer for 10 minutes.
- 4
For hard boiled eggs| pour the liquid to the the pot with cracked eggs. Soak overnight with lid covered. For soft boiled eggs| wait until the liquid becomes room temperature and then pour the liquid to soak the eggs overnight with lid covered.
- 5
Re-heat if necessary or serve directly with noodles, porridge or other food.