Chinese Tea Eggs

Chinese Tea Eggs

Chinese tea eggs are boiled eggs steeped in a savory black tea with star anise, cinnamon, and tangerine zest for a beautiful marbled surface and soft yolk.

Preparation Time
20 mins
Cooking Time
3 hr
Total Time
3 hr 20 mins
Calories
75 Calories

Recipe Instructions

Step 1
Combine 3 cups water, tea leaves, soy sauce, black soy sauce, zest, cinnamon stick, star anise, and 1/4 teaspoon salt in a large saucepan; bring to a boil. Reduce heat, cover, and simmer for 3 hours.
Step 2
Gather all ingredients.
Step 3
Meanwhile, place eggs and remaining 1 teaspoon salt into a medium pot; cover with cold water. Bring to a boil, reduce heat, and simmer for 20 minutes.
Step 4
Remove from heat, drain, and cool. Tap cooled eggs with the back of a spoon to crack shells; do not remove shells.
Step 5
Remove the saucepan from the heat. Add eggs and let steep for at least 8 hours, or for a richer flavor, up to 1 ½ days.

Ingredients

  • 3 cups water
  • 1 tablespoon soy sauce
  • 1 (2 inch) piece cinnamon stick
  • 8 large eggs
  • 1 tablespoon tangerine zest
  • 2 pods star anise
  • 1 tablespoon black soy sauce
  • 2 tablespoons black tea leaves
  • 1.25 teaspoons salt, divided

Categories

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