Chinese Tea Eggs
Infused with the rich, aromatic flavors of black tea, soy sauce, and a medley of warming spices like star anise and cinnamon, Chinese Tea Eggs are as visually striking as they are delicious. These marbled eggs, a popular street food and snack in China, get their signature crackle pattern from gently breaking the shells before simmering in a deeply flavorful tea-based marinade. With just a touch of sweetness balanced by earthy and zesty notes from optional orange peel and Sichuan peppercorns, these eggs offer an irresistible burst of flavor in every bite. Perfect for make-ahead meals, they can be enjoyed warm, at room temperature, or chilled, making them an excellent addition to lunchboxes, picnics, or as a savory side dish for any meal. Try this quintessential Chinese recipe to elevate your egg game with bold and authentic flavors!
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Recipe Information
Ingredients
- 6 pieces large eggs
- 4 cups water
- 2 tablespoons black tea leaves or 2 black tea bags
- 1 cup soy sauce
- 3 whole pieces star anise
- 1 piece cinnamon stick
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon peppercorns
- 1 strip orange peel (optional)
- 1 teaspoon Sichuan peppercorns (optional)
Instructions
Place the eggs in a medium-sized pot and add enough water to cover the eggs by about 1 inch. Bring the water to a boil over medium heat.
Once boiling, reduce the heat to a low simmer and let the eggs cook for 7 minutes.
After 7 minutes, use a slotted spoon to carefully transfer the eggs to a bowl of ice water to stop the cooking process. Let them cool for a few minutes.
Gently crack the eggshells all over using the back of a spoon, making sure to leave the shells intact. This will allow the flavor to infuse through the cracks.
In the same pot, add 4 cups of water, soy sauce, tea leaves, star anise, cinnamon stick, sugar, salt, peppercorns, and the optional orange peel and Sichuan peppercorns.
Bring the mixture to a boil, then reduce the heat to low and carefully add the cracked eggs back into the pot.
Cover the pot and let the eggs simmer in the tea mixture for at least 1 hour, turning the eggs occasionally to ensure even flavor distribution.
For more intense flavor, allow the eggs to sit in the marinade overnight in the refrigerator once the pot is cool enough to handle.
Serve the tea eggs warm, at room temperature, or chilled, peeling them before serving. They make a great snack or accompaniment to meals.
Nutrition Facts
Calories |
740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 16749 mg | 728% | |
| Total Carbohydrate | 59.1 g | 21% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 26.6 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 450 mg | 35% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1610 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
