In this recipe, cracked hard boiled eggs steep in a spiced, smoky, tea-based liquid. The marbled veins that wrap around the egg give it a distinct marbled look. This recipe is courtesy of Ling Peng.

Tea eggs marbled with tea-infused flavor
The preparation method is simple but does require a long steeping period. For ease, the dry spices can be substituted with store-bought 5-spice powder.

Ingredients to make tea eggs
For the story to go with these tea eggs, click here: Tea Eggs and School Days

In this recipe, cracked hard boiled eggs steep in a spiced, smoky, tea-based liquid. The marbled veins that wrap around the egg give it a distinct marbled look.
Servings | Prep Time |
6 eggs | 6 hours |
Cook Time | Passive Time |
1 hour | 5 hours |
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In this recipe, cracked hard boiled eggs steep in a spiced, smoky, tea-based liquid. The marbled veins that wrap around the egg give it a distinct marbled look.
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Ingredients
- 6 each eggs hard boiled
Steeping Liquid
- 2 tablespoons loose black tea OR 4 bags black tea
- 4 cups water
- 2 each dried chili pepper
- 2 tablespoons rock sugar
- 2 teaspoons salt
- 1-1/2 tablespoons dark soy sauce
- 1-1/2 tablespoons soy sauce
- 1 each star anise 大料
- 1 each bay leaf 香叶
- 1 slice licorice root 甘草
- 2 inches Chinese cassia OR cinnamon stick
- 1 stalk green onion cut into 2-inch segments
- 2 slices ginger
Servings: eggs
Instructions
Hard Boiled Eggs
- Put eggs in a pot and add water, enough to cover the eggs by about 2 inches. When water comes to a boil, lower the heat to a simmer and cook for 12 minutes. When cooked, drain the hot water and add cold water to quickly cool the eggs. Use the back of a spoon to gently crack the shell of the eggs. The more cracks you make, the more intricate the "marbling" in the final product. (Do not peel the shell.)
Steeping Liquid
- Combine all of the ingredients in a small pot and bring to a boil; then simmer for about 5 minutes. Turn off the heat. Immediately add the hard boiled cracked eggs to the liquid. Make sure the steeping liquid covers the eggs.
- Allow eggs to steep in tea liquid for at least 5 hours, and ideally overnight (in the refrigerator). Then lift the eggs from the steeping liquid and peel. The eggs can be eaten cold or warm.