Chinese Tea Eggs
ChineseChinese RecipesDesi eggsMedium
Eggs simmered in tea, soy sauce and warm spices until marbled and deeply flavoured — the classic Chinese tea eggs.
Prep time10 min
Cook time70 min
Total time80 min
Servings6
Ingredients
- 6 eggs
- 2 tbsp black tea leaves
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 star anise
- 1 small cinnamon stick
- 1 tsp sugar
- 1/2 tsp salt
- 4 cups water
Method
- Boil the eggs for 10 minutes, then cool in cold water.
- Gently crack the shells all over without peeling them.
- Simmer the tea, soy sauces, star anise, cinnamon, sugar, salt and water for 5 minutes.
- Add the cracked eggs and simmer on low heat for 1 hour.
- Turn off the heat and leave the eggs to soak for 2 hours or overnight. Peel and serve sliced.
Nutrition — estimated per serving
Calories (estimate)80 kcal
Protein (estimate)7 g
Fat (estimate)5 g
Carbs (estimate)1 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
The longer the eggs soak, the deeper the marbling and flavour. Food safety: eggs must be fully boiled; keep soaked eggs in the fridge and eat within 2 days. Allergens: contains egg and soy (soy sauce). Substitute: use ordinary black tea bags if loose tea leaves are not available. Nutrition is an estimate per serving.