Tea Eggs (茶叶蛋）Recipe

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

Tea Eggs (茶叶蛋)

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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.

• CuisineChinese

Servings	Prep Time
6 eggs	6 hours

Cook Time	Passive Time
1 hour	5 hours

Servings Prep Time 6 eggs 6 hours

Cook Time Passive Time 1 hour 5 hours

Tea Eggs (茶叶蛋) Print Recipe 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. CuisineChinese Servings Prep Time 6 eggs 6 hours Cook Time Passive Time 1 hour 5 hours Servings Prep Time 6 eggs 6 hours Cook Time Passive Time 1 hour 5 hours

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

1. 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

1. 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.

   
2. 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.