Tea Leaf Eggs
Easy Chinese Tea Eggs - a batch of flavorful and aromatic hard-boiled eggs that are perfect for snacking or serving at parties. With just 10 minutes of prep time, you can effortlessly whip up these delicious, marbled eggs.
Servings: 12 people
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 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.
Notes
- Boil the eggs for about 10 minutes to ensure they are fully cooked and firm before cracking the shells.
- Gently tap the boiled eggs with the back of a spoon or roll them on a hard surface to create cracks all over the shell. This allows the tea mixture to seep in and create the marbled pattern.
- Simmer the cracked eggs in the tea mixture for at least 1 hour on low heat to allow the flavors to infuse deeply.
- For a darker marbled pattern, simmer the eggs longer in the tea mixture or add a small amount of dark soy sauce.
Nutrition
Serving: 12people | Calories: 70kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 479mg