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

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

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.