Chinese Eggs Tea Recipe
Chinese Eggs Tea Recipe are a classic savory snack made by simmering boiled eggs in a fragrant mixture of tea, soy sauce, and spices. The eggs are gently cracked before simmering, allowing the marinade to seep in and create a beautiful marbled pattern on the surface.
Equipment
- Medium saucepan
- Slotted spoon
- Bowl (for cooling eggs)
- Spoon (for cracking shells)
Ingredients
- 2 black tea bags or 2 tsp loose black tea leaves
- 6 large eggs
- 3 cups water
- 2 tbsp dark soy sauce
- 1 cinnamon stick
- 2 star anise pods
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp dried orange peel
- 2 slices fresh ginger
- 2 bay leaves
- 1 tsp Sichuan peppercorns
- 2 tbsp Shaoxing cooking wine
Instructions
Boil And Crack The Eggs
- Put the eggs in a pot and cover them with water. Bring it to a boil, then lower the heat and let them cook for about 8–10 minutes until fully hard boiled. Take them out and let them cool a bit. Once they’re cool enough to handle, gently tap each egg so the shell cracks slightly, but don’t remove the shell.
Make The Marinade
- Using the same pot, pour in fresh water and add soy sauce, tea leaves, spices, sugar, salt, sliced ginger, and a splash of Shaoxing wine. Bring everything to a boil, then lower the heat so it simmers gently.
Let The Eggs Soak Up The Flavor
- Place the cracked eggs into the simmering liquid and let them cook on low heat for 20–30 minutes. After that, turn off the heat and leave the eggs in the liquid for a few hours, or overnight if you want a stronger taste and darker color. Peel the eggs before serving.