Soy-Free Chinese Tea Eggs
Experience a flavorful twist on traditional Chinese tea eggs with this soy-free recipe that swaps out soy sauce for aromatic spices and rich black tea. These marbled, hard-boiled eggs are infused with a delicate blend of cinnamon, star anise, cloves, bay leaves, and peppercorns, making them perfect for those seeking bold flavors without soy. Simple to prepare, these eggs soak in a savory tea mixture overnight for maximum depth, offering a stunning visual appeal and unforgettable taste. Ideal as a protein-packed snack, appetizer, or meal accompaniment, this recipe is a must-try for tea lovers and anyone exploring soy-free Asian cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 large Eggs
- 3 bags Black tea
- 2 tablespoons Brown sugar
- 1 tablespoon Salt
- 1 whole Cinnamon stick
- 2 whole Star anise
- 3 whole Cloves
- 1 teaspoon Black peppercorns
- 2 whole Bay leaves
- 4 cups Water
Instructions
Place eggs in a medium-sized pot and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and let the eggs simmer for 10 minutes.
After 10 minutes, remove the eggs with a slotted spoon and transfer them to a bowl of cold water to cool. Reserve the boiling water as you will use it later.
Once the eggs are cool enough to handle, gently tap them with the back of a spoon to crack the shells. Do not remove the shells; the cracks will create the marbled effect after steeping in the tea.
In the same pot with the reserved water, add the black tea bags, brown sugar, salt, cinnamon stick, star anise, cloves, black peppercorns, and bay leaves. Bring to a simmer over medium heat and stir until the sugar dissolves.
Add the cracked eggs back into the pot with the tea and spices. Cover and simmer on low heat for about 1 hour. Ensure the liquid covers the eggs; add more water if necessary.
Turn off the heat and let the eggs steep in the tea mixture as it cools, preferably for at least 2 hours or, for maximum flavor, refrigerate overnight (up to 24 hours).
When ready to serve, peel the eggs and enjoy them as a snack, appetizer, or part of a meal.
Nutrition Facts
Calories |
569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 7559 mg | 329% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 18.6 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 390 mg | 30% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 695 mg | 15% | |
*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.
