Chinese Tea Eggs Marbled Tea-Infused Eggs
Chinese Tea Eggs are hard-boiled eggs cracked and simmered in a fragrant tea-based sauce.They feature a signature marbled appearance and a savory, aromatic taste.The eggs deepen in flavor as they soak longer in the tea broth.Perfect as a snack, side dish, or breakfast accompaniment.
Ingredients
- 6 large eggs
- 2 cups water
- 2 black tea bags (or 2 tbsp loose-leaf black tea)
- 3 tbsp soy sauce
- 1 tbsp dark soy sauce (optional, for color)
- 1 tbsp sugar
- 1 star anise
- 1 small cinnamon stick
- 1 tsp Sichuan peppercorns (optional)
- 1 strip orange or mandarin peel (optional)
Instructions
- Place eggs in a saucepan and cover with water. Bring to a boil, then simmer for 8–10 minutes until hard-boiled.
- Remove eggs and gently crack the shells all over using the back of a spoon. Do not peel.
- Return cracked eggs to the pot and add fresh water, tea bags, soy sauce, sugar, and spices.
- Bring to a gentle simmer and cook for 20–30 minutes.
- Turn off heat and allow eggs to soak in the liquid for at least 2 hours or overnight for stronger flavor.
- Peel before serving to reveal the marbled pattern.
Notes
- The longer the eggs soak, the stronger the flavour.
- Dark soy sauce enhances the marbled appearance.
- Reuse the soaking liquid once or twice for future batches.
- Loose-leaf tea provides a deeper aroma than tea bags.
- Eggs can be stored in the soaking liquid for up to 3 days refrigerated.