Tea Eggs (茶叶蛋)
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
6eggs 6hours
Cook Time Passive Time
1hour 5hours
Servings Prep Time
6eggs 6hours
Cook Time Passive Time
1hour 5hours
Ingredients
  • 6each eggshard boiled
Steeping Liquid
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.

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