Chinese Tea Eggs
Hard-boiled eggs cracked and simmered in a fragrant soy-tea broth. Beautiful marbled pattern, deeply savory flavor.
📸 AI-generated food photographyIngredients
Method
Boil Eggs
Place eggs in a pot with cold water. Bring to a boil and cook exactly 8 minutes. Transfer to an ice bath for 5 minutes.
Crack Shells
Gently tap each egg all over with the back of a spoon until the shell is covered in fine cracks. Do NOT peel — the cracks create the marbled pattern.
Simmer in Tea Broth
Combine 3 cups water, soy sauce, tea bags, star anise, cinnamon, and sugar in a pot. Bring to a boil. Add cracked eggs. Simmer 20 minutes.
Steep and Serve
Remove from heat. Let eggs steep in the liquid at least 1 hour — overnight is best. Peel and serve warm or cold.
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Nutrition Per Serving
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