Appetizers › Chinese Tea Eggs

Chinese Tea Eggs

Tea eggs are also known as marbled eggs for the unique marbling effect on the surface of the eggs from a slow steep in black tea, soy sauce and spices. Enjoy as a savory appetizer, served warm or cold, while the aromas of cinnamon, star anise and orange fill your home.

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About Christine Liu

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About Chinese Tea Eggs

Tea eggs are also known as marbled eggs for the unique marbling effect on the surface of the eggs from a slow steep in black tea, soy sauce and spices. Enjoy as a savory appetizer, served warm or cold, while the aromas of cinnamon, star anise and orange fill your home.

About Christine Liu

Christine knows Boston. She loves sharing her knowledge of the best restaurants and hangout spots. So it was only natural for her to make a career out of it. As the editor of Citysearch Boston, Christine has the exciting job of recommending where to go for the best of the best in Greater Boston. No matter what you're in the mood for, Christine has the answer. Check out the site and see for yourself.

Recipe

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Ingredients

This recipe uses 6 eggs but feel free to make as many or as few as you like!

  • 6 eggs
  • pinch of salt
  • 2 black tea bags (or 1 tbsp black tea leaves)
  • ¼ cup soy sauce
  • spices - use whole spices to include cloves, cinnamon and orange peel or use ¼ cup mulling spices (allspice berries removed)
  • 4 star anise
  • 1 tsp fennel seeds
  • 1 small stick cinnamon (optional)

How-to

  1. Place eggs in a saucepan of cold water. Add a pinch of salt. Water level should be at least 4 cm (1½") higher than eggs. Bring to a rolling boil, turn off the heat, cover and let sit for 4 minutes
  2. Remove the eggs and rinse with cold water. With the back of a spoon, tap each egg to slightly crackle the shells
  3. Return eggs to a saucepan of clean cold water
  4. Add tea bags, soy sauce, star anise, mulling spices and fennel seeds and stir. Bring to a boil, lower heat, cover and simmer for 1 hour, adding water as necessary
  5. Remove eggs from the pot, peel and serve warm or cold

Notes

  • Cook longer for a stronger flavor and a deeper color
  • Sauce can be frozen and reused

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