📝 About This Recipe
A cornerstone of Chinese street food culture, these tea eggs are as beautiful to look at as they are delicious to eat. Soft-boiled eggs are delicately cracked and steeped in a fragrant, dark infusion of black tea, star anise, and cinnamon, creating a stunning marble pattern on the whites. Served cold, they offer a sophisticated balance of earthy tannins, salty soy, and aromatic spices that permeate deep into the yolk.
🥗 Ingredients
The Eggs
- 6 pieces Large Chicken Eggs (older eggs are easier to peel)
- 6 cups Water (for boiling)
- 1 teaspoon Salt (to prevent cracking)
The Aromatic Braising Liquid
- 3 cups Water (fresh filtered water)
- 3 tablespoons Black Tea Leaves (Pu-erh or Ceylon work best; do not use green tea)
- 1/2 cup Light Soy Sauce (for saltiness)
- 2 tablespoons Dark Soy Sauce (primarily for the deep mahogany color)
- 3 whole Star Anise
- 1 piece Cinnamon Stick (about 3 inches long)
- 1 teaspoon Sichuan Peppercorns (provides a subtle numbing floral note)
- 2 pieces Bay Leaves (dried)
- 1 ounce Rock Sugar (or 1.5 tablespoons of granulated sugar)
- 1 small piece Dried Tangerine Peel (optional, for a hint of citrus)
👨🍳 Instructions
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1
Place the eggs in a medium saucepan and cover with cold water by at least an inch. Add a teaspoon of salt to help stabilize the shells.
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2
Bring the water to a gentle boil over medium-high heat. Once boiling, immediately reduce the heat to low and simmer for exactly 7 minutes for a slightly jammy yolk, or 9 minutes for a fully set yolk.
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3
While the eggs cook, prepare an ice bath by filling a large bowl with cold water and two cups of ice cubes.
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4
Using a slotted spoon, transfer the cooked eggs to the ice bath. Let them chill completely for at least 10 minutes; this stops the cooking and makes the 'marbling' easier later.
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5
In a separate clean pot, combine the 3 cups of water, tea leaves, light and dark soy sauces, star anise, cinnamon, Sichuan peppercorns, bay leaves, sugar, and tangerine peel.
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6
Bring the aromatic liquid to a boil, then reduce heat to low. Simmer the tea mixture for 10-15 minutes to allow the spices to bloom and the tea to release its tannins.
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7
While the liquid simmers, take the cooled eggs and gently tap the shells all over with the back of a metal spoon. You want a network of fine cracks without the shell falling off.
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8
Turn off the heat for the tea liquid and let it cool for about 5 minutes so it is hot but not boiling.
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9
Gently lower the cracked eggs into the tea liquid. Ensure they are fully submerged; if not, add a touch more hot water.
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10
Let the eggs steep in the liquid at room temperature until the liquid has cooled completely.
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11
Transfer the eggs and the liquid into a glass container or large jar. Cover and refrigerate for at least 12 hours, though 24 hours is ideal for the best flavor and color.
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12
To serve, remove the eggs from the liquid and carefully peel away the cracked shells to reveal the beautiful marble pattern underneath.
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13
Serve the eggs whole or halved, chilled, as a refreshing appetizer or snack.
💡 Chef's Tips
Use high-quality loose leaf black tea rather than tea bags for a more complex, less bitter flavor profile. Don't skip the dark soy sauce; it provides the deep contrast needed for the 'marble' look that light soy sauce cannot achieve. If you prefer a softer yolk, do not simmer the eggs in the tea liquid; simply let them soak in the cooled liquid in the fridge. When cracking the shells, aim for many small cracks rather than a few large ones to get the most intricate spider-web design. You can reuse the tea brine one more time if you boil it again and add a pinch more salt and tea leaves.
🍽️ Serving Suggestions
Serve alongside a bowl of chilled silken tofu topped with chili oil and scallions. Pair with a glass of iced Oolong tea or a crisp Jasmine green tea to complement the earthy notes. Slice the eggs in half and place them atop a cold sesame noodle salad for added protein. Include them as part of a traditional Chinese breakfast spread with congee and pickled vegetables. Pack them in a bento box for a healthy, flavorful, and mess-free portable lunch.