Chinese Tea Eggs
These Chinese tea eggs are savory, aromatic, and beautifully marbled from simmering in soy sauce, pu-erh tea, and warm spices. An easy make-ahead recipe that’s perfect for snacking, meal prep, or serving at parties.
Foto: Rasa MalaysiaIngredients
- 12 eggs
- 4 cups water
- 6 tablespoons low-sodium soy sauce
- 3 tablespoons Chinese pu-erh tea leaf
- 1 stick cinnamon
- 1 star anise
- 6 clove s
- ½ teaspoon Chinese five-spice powder
- 1 teaspoon sugar
Steps
Add 4 cups of water to a medium pot and gently place the eggs in it, ensuring they are fully submerged. Bring the water to a boil over high heat and boil for approximately 10 minutes to ensure the eggs are fully cooked.
Transfer the hard-boiled eggs from the boiling water and rinse them under cold water. Using the back of a teaspoon, gently tap the eggshells to crack them. Return the eggs to the water and add the remaining ingredients.
Bring the tea mixture to a boil, then immediately reduce the heat to low. Simmer for 1 hour (the longer the simmering, the better the taste). Add more water if needed. Serve immediately, or leave the tea eggs in the mixture overnight to further enhance their color and flavor.
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