Chinese Tea Eggs

Cracked eggs simmered in spiced black tea and soy until their whites turn a beautiful marbled brown — Chinese Tea Eggs are a beloved snack and breakfast staple. They are salty, fragrant, and endlessly snackable.

Prep time

10 mins

Cook time

1 hr

Total time

1 hr 10 mins

Servings

6 servings

Calories

90

Ingredients

• 6 large eggs
• 3 black tea bags (or 3 tablespoons loose black tea)
• 1/4 cup soy sauce
• 2 tablespoons dark soy sauce
• 1 tablespoon sugar
• 1 cinnamon stick
• 2 star anise
• 1 teaspoon Sichuan peppercorns
• 1 teaspoon five-spice powder
• 2 slices fresh ginger
• 4 cups water

Instructions

1. Place the eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 8 minutes, then transfer the eggs to cold water to cool.
2. Tap each egg gently all over with the back of a spoon to crack the shell in a fine web, without peeling it.
3. Return the eggs to the pot with the water, tea bags, soy sauces, sugar, cinnamon, star anise, Sichuan peppercorns, five-spice, and ginger.
4. Bring to a gentle boil, then reduce to the lowest heat and simmer for 45 minutes.
5. Turn off the heat and let the eggs steep in the liquid for at least 2 hours, or overnight in the refrigerator for the deepest marbling and flavor.
6. Peel the eggs to reveal the marbled pattern and serve at room temperature as a snack or sliced over rice and noodles.

Pro tips

• Crack the shells in a fine, even web — the finer the cracks, the prettier the marbling.
• The longer the steep, the deeper the color and flavor; overnight is best.
• Keep the eggs in the brine in the fridge for up to 4 days; they only get better.
• Use dark soy sauce for color and regular soy sauce for salt — both matter.

Frequently asked questions