Chinese Tea Eggs
Submitted by happyzhangbo
Hard-boiled eggs steeped overnight in a fragrant brew of black tea, star anise, cinnamon, soy sauce, and tangerine peel. Beautiful marbled shells reveal deeply seasoned, silky eggs.
YIELD
4 servingsPREP
16 minCOOK
3 hrsREADY
12 hrsThese gorgeous marbled eggs are a staple at Chinese New Year celebrations, street food stalls, and late-night snack sessions across Asia.
The secret is patience. After hard-boiling, the shells get gently cracked (but not removed), then the eggs soak overnight in a simmering bath of black tea, star anise, cinnamon, soy sauce, and dried tangerine peel.
The liquid seeps through those tiny cracks, staining the whites with an intricate web pattern and infusing every bite with warm, aromatic flavor.
Peel one open and you’ll see why people have been making these for centuries.
Kitchen Tips
- Crack the shells gently and evenly all over; the more cracks, the more dramatic the marbled pattern
- Use a strong black tea like Pu-erh or Lapsang Souchong for the deepest color and smokiest flavor
- The longer you steep, the better. Overnight is the minimum, but two days in the fridge takes them to another level
- These keep well refrigerated for up to a week, making them a great make-ahead snack
Ingredients
Directions
In a large saucepan, add eggs and 1 teaspoon salt, cover with cold water.
Bring to a boil, reduce heat to low, and simmer for 20 minutes.
Drain, and let cool.
Tap eggs with the back of a spoon to crack shells (do not remove shells).
In a large saucepan, stir in 3 cups water, soy sauce, black soy sauce, salt, tea leaves, star anise, cinnamon stick, and tangerine peel.
Bring to a boil, then reduce heat, cover, and simmer for 3 hours.
Remove from heat, add eggs, and allow to steep overnight.
Serve or keep the eggs refrigerate.
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