📝 About This Recipe
A quintessential staple of Chinese night markets and convenience stores, these Tea Eggs (Cha Dan) are as beautiful as they are delicious. Each egg features a stunning marble pattern created by gently cracking the shells before simmering them in a fragrant, dark infusion of black tea, soy sauce, and warm warming spices like star anise and cinnamon. The result is a deeply savory, aromatic snack with a complex umami profile and a hint of smoky botanical notes.
🥗 Ingredients
Main Ingredients
- 12 pieces Large Chicken Eggs (older eggs are easier to peel)
- 6 cups Water (enough to fully submerge eggs)
The Tea Base
- 3 tablespoons Loose-leaf Black Tea (Pu-erh or Ceylon work best; avoid green tea)
- 1/2 cup Light Soy Sauce (for saltiness and depth)
- 2 tablespoons Dark Soy Sauce (essential for the deep mahogany color)
- 1 tablespoon Shaoxing Rice Wine (optional, for floral aroma)
Aromatic Spices
- 3 whole Star Anise (provides a subtle licorice note)
- 1 piece Cinnamon Stick (about 3 inches long)
- 1 teaspoon Sichuan Peppercorns (adds a faint citrusy tingle)
- 2 pieces Bay Leaves (dried)
- 1 ounce Rock Sugar (or 1 tablespoon granulated sugar for balance)
- 3 slices Fresh Ginger (smashed)
- 1 piece Dried Tangerine Peel (optional, for a bright citrus undertone)
👨🍳 Instructions
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1
Place the eggs in a large pot and cover with cold water by at least an inch. Bring to a gentle boil over medium-high heat.
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2
Once boiling, reduce the heat to a simmer and cook the eggs for exactly 7 minutes. This ensures the whites are set but not rubbery.
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3
Prepare an ice bath in a large bowl. Carefully transfer the boiled eggs to the ice water and let them cool for 5-10 minutes until cold to the touch.
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4
Using the back of a metal spoon, gently tap the shell of each egg all over to create a network of fine cracks. Do not peel the eggs; the cracks allow the tea liquid to seep in and create the marble pattern.
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5
In a clean pot, combine the 6 cups of water, light soy sauce, dark soy sauce, and Shaoxing wine.
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6
Add the black tea leaves, star anise, cinnamon stick, Sichuan peppercorns, bay leaves, rock sugar, ginger, and tangerine peel to the pot.
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7
Bring the aromatic liquid to a boil, then reduce heat to low and simmer for 15 minutes to allow the spices and tea to bloom and infuse the water.
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8
Carefully lower the cracked eggs into the simmering tea liquid using a slotted spoon. Ensure they are fully submerged.
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9
Simmer the eggs on the lowest heat setting for 1 hour. The liquid should barely bubble to prevent the eggs from bouncing and breaking the shells too much.
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10
Turn off the heat. For the best flavor and most dramatic marbling, leave the eggs to soak in the liquid for at least 4 hours, or ideally overnight in the refrigerator.
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11
When ready to serve, remove the eggs from the liquid and gently peel off the shells to reveal the intricate brown patterns on the whites.
💡 Chef's Tips
For the most vibrant marble lines, make sure the cracks are numerous but the shell remains attached to the egg. Avoid using green or white teas as they can become bitter when simmered; stick to robust black teas like Lapsang Souchong for a smoky twist. If you prefer a soft-boiled yolk, cook the eggs for only 5 minutes initially, but note that they will be harder to crack without breaking. Don't throw away the braising liquid! It can be strained and frozen to use as a 'master stock' for your next batch of eggs. If the eggs aren't fully submerged, place a small heat-proof plate on top of them in the pot to keep them down.
🍽️ Serving Suggestions
Serve warm as a protein-packed breakfast alongside a bowl of hot congee (rice porridge). Pack them cold in a lunchbox for a mess-free, savory snack on the go. Slice them in half and serve as a unique topping for a steaming bowl of beef noodle soup or ramen. Pair with a glass of iced Oolong tea or a crisp lager to balance the salty, spiced flavors. Arrange on a platter with pickled mustard greens and a drizzle of chili oil for a sophisticated appetizer.