Experiment with different types of tea for subtle flavor variations. Oolong or Pu-erh tea can add unique earthy notes. For a more intense flavor, add a splash of Shaoxing wine to the simmering broth. The steeping time is crucial for developing the characteristic marbling and flavor. Be patient! Store the steeped eggs in the refrigerator for up to 5 days.
Chinese Tea Eggs
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PREP TIME20 mins
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COOK TIME3 hrs
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TOTAL TIME11 hrs 20 mins
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SERVING8 People
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VIEWS91
Embark on a culinary journey with these exquisitely marbled Chinese Tea Eggs. A harmonious blend of aromatic spices, black tea, and savory soy sauces infuses these hard-boiled eggs with a captivating depth of flavor and an alluring visual appeal. Perfect as an elegant appetizer or a delightful snack, these eggs are sure to impress.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate1 g
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Cholesterol186 mg
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Fiber0 g
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Protein7 g
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Saturated Fat2 g
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Sodium624 mg
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Sugar0 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Aromatic Broth: In a large saucepan, combine 3 cups of water, black tea leaves, light soy sauce, dark soy sauce, dried tangerine zest, cinnamon stick, star anise, and 1/4 teaspoon of salt. Bring the mixture to a boil over medium-high heat. (5 minutes)
02
StepSimmer the Broth: Once boiling, reduce the heat to low, cover the saucepan, and let the broth simmer gently for 3 hours. This allows the flavors to meld and deepen beautifully. (3 hours)
03
StepCook the Eggs: While the broth is simmering, place the eggs in a medium-sized pot. Add the remaining 1 teaspoon of salt and cover the eggs with cold water. Bring the water to a boil over high heat, then reduce the heat to low and simmer for exactly 20 minutes. (25 minutes)
04
StepCrack the Shells: After 20 minutes, remove the pot from the heat, drain the hot water, and cool the eggs under cold running water. Once the eggs are cool enough to handle, gently tap them all over with the back of a spoon to create a network of fine cracks in the shells. Be careful not to peel the shells off; the cracks are essential for creating the marbled effect. (15 minutes)
05
StepSteep the Eggs: Carefully transfer the cracked eggs to the simmering broth. Ensure the eggs are fully submerged. Remove the saucepan from the heat and let the eggs steep in the broth for at least 8 hours, or preferably overnight (up to 36 hours) in the refrigerator. The longer they steep, the more pronounced the flavor and the marbling will be. (8-36 hours)
06
StepServe: Remove the eggs from the broth, peel them gently, and serve chilled or at room temperature. Admire the intricate marbled patterns and savor the rich, savory-sweet flavor.
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RECIPE REVIEWS
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Jena Mcglynn
Apr 3, 2025I steeped my eggs for 24 hours, and the flavor was incredible! I will definitely be making these again.
Margaret Tremblayemard
Feb 24, 2025My family loved these! They were gone in minutes.
Emilia Schuster
Jan 12, 2025These tea eggs are a fantastic addition to my Lunar New Year celebrations.
Jillian Ferry
Jan 10, 2025I added a pinch of chili flakes for a little heat, and it was a great addition.
Nola Boehm
Dec 13, 2024These tea eggs are so beautiful and flavorful! The recipe was easy to follow, and the results were impressive.
Sarai Feil
Nov 24, 2024Great recipe! I was looking for a good tea egg recipe, and this one is perfect!
Maeve Pollich
Sep 23, 2024These are so fun to make and even more fun to eat!
Ricardo Kilback
Aug 3, 2024The dark soy sauce makes all the difference in the color. Thanks for the tip!