Tea Leaf Eggs
Chinese tea leaf eggs are eggs steeped in a tea-infused liquid. Tea leaf eggs are marbled in appearance and flavorful. Easy Chinese tea leaf eggs recipe.
Servings: 12 people
Calories: 70kcal
Ingredients
- 12 eggs
- 4 cups water
- 6 tablespoons low-sodium soy sauce
- 3 tablespoons Chinese pu-erh tea leaf
- 1 stick cinnamon
- 1 star anise
- 3 cloves
- 1/2 teaspoon Chinese five-spice powder
- 1 teaspoon sugar
Instructions
- Add 4 cups of water to a medium pot and gently drop in the eggs. Make sure the water covers the eggs. Bring the water to boil on high heat. Boil for about 10 minutes or so to make sure the eggs are cooked.
- Transfer the hard-boiled eggs out of the hot boiling water and rinse them with cold water. Using the back of a teaspoon, gently tap the eggshell to crack the shell. Return the eggs to the water and add in the remaining ingredients.
- Bring the tea mixture to a boil and immediately turn 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 develop the color and flavor.
Notes
For serving, I like dipping my Chinese tea leaf eggs with a little soy sauce, but they are flavorful without any additional condiments. If you don't have Chinese tea leaves, you can use black tea or regular tea bags.
Nutrition
Serving: 12people | Calories: 70kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 479mg