Tea Eggs
A classic Chinese snack of hard-boiled eggs steeped in a spiced tea broth, with a beautiful marbled pattern and savory flavor.
- Total time
- 55 min
- Servings
- 6
- Calories
- 90
- Protein
- 6g
Ingredients
- 6 eggs
- 2 tbsp black tea leaves
- 3 tbsp soy sauce
- 2 whole star anise
- 1 cinnamon stick
- 1 tsp salt
Instructions
- 1
Place the 6 eggs in a pot, cover with water, and bring to a boil. Boil for 8 minutes, then drain and cool under cold water until easy to handle.
- 2
Gently tap each egg all over with the back of a spoon to crack the shell, but do not peel.
- 3
In the same pot, combine 4 cups water, 2 tbsp black tea leaves, 3 tbsp soy sauce, 2 star anise, 1 cinnamon stick, and 1 tsp salt. Bring to a boil, then reduce to a simmer.
- 4
Add the cracked eggs to the broth and simmer for 15 minutes, until the eggs are deeply colored and fragrant. Turn off heat and let them sit in the broth for at least 30 minutes to absorb more flavor.
- 5
Serve warm or cold, peeling the shells to reveal the marbled pattern.
Tools you’ll need
- pot
- spoon
- bowl
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