Chinese Tea Eggs (Beautiful Marbled Eggs Infused with Tea and Spices)

DESCRIPTION

Chinese Tea Eggs are a traditional snack made by gently cracking hard-boiled eggs and simmering them in a fragrant broth of black tea, soy sauce, cinnamon, star anise, and citrus peel. As they soak, the shells create delicate marble patterns while the eggs absorb the rich aromatic flavors.

These striking eggs are wonderful served as appetizers, snacks, or as part of an Asian-inspired meal.

EQUIPMENT

Medium saucepan

Large saucepan

Slotted spoon

Measuring cups

Measuring spoons

INGREDIENTS

6 large eggs

4 cups water

2 black tea bags

¼ cup soy sauce

1 cinnamon stick

2 star anise pods

1 tsp whole black peppercorns

1 tsp sugar

1 strip orange peel

INSTRUCTIONS

1. Place the eggs into a saucepan and cover with water.
2. Bring to a boil and cook for 10 minutes.
3. Transfer the eggs to cold water.
4. Gently tap each shell with the back of a spoon until lightly cracked without removing the shell.
5. Return the eggs to the saucepan.
6. Add the fresh water, tea bags, soy sauce, cinnamon stick, star anise, peppercorns, sugar, and orange peel.

7. Bring to a gentle simmer.
8. Simmer for 1 hour over low heat.
9. Remove from the heat and allow the eggs to cool in the liquid.
10. Refrigerate overnight before peeling.

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Tiffany

CHINESE TEA EGGS (Beautiful Marbled Eggs Infused with Tea and Spices)

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Chinese Tea Eggs are a traditional snack made by gently cracking hard-boiled eggs and simmering them in a fragrant broth of black tea, soy sauce, cinnamon, star anise, and citrus peel. As they soak, the shells create delicate marble patterns while the eggs absorb the rich aromatic flavors. These striking eggs are wonderful served as appetizers, snacks, or as part of an Asian-inspired meal.

Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Chill Time 12 hours hrs

Total Time 13 hours hrs 25 minutes mins

Servings: 6 servings

Course: Appetizer, Snack

Cuisine: Chinese

Calories: 78

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 6 large eggs
• 4 cups water
• 2 black tea bags
• ¼ cup soy sauce
• 1 cinnamon stick
• 2 star anise pods
• 1 tsp whole black peppercorns
• 1 tsp sugar
• 1 strip orange peel

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Equipment

• Medium Saucepan
• Large saucepan
• Slotted spoon
• Measuring cups
• Measuring Spoons

Method

 

1. Place the eggs into a saucepan and cover with water.
2. Bring to a boil and cook for 10 minutes.
3. Transfer the eggs to cold water.
4. Gently tap each shell with the back of a spoon until lightly cracked without removing the shell.
5. Return the eggs to the saucepan.
6. Add the fresh water, tea bags, soy sauce, cinnamon stick, star anise, peppercorns, sugar, and orange peel.
7. Bring to a gentle simmer.
8. Simmer for 1 hour over low heat.
9. Remove from the heat and allow the eggs to cool in the liquid.
10. Refrigerate overnight before peeling.

Nutrition

Calories: 78kcalCarbohydrates: 3gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 164mgSodium: 611mgPotassium: 103mgFiber: 1gSugar: 1gVitamin A: 253IUVitamin C: 3mgCalcium: 46mgIron: 1mg

Notes

Leaving the eggs in the tea overnight creates the most dramatic marbled appearance.
The longer they soak, the richer the flavor becomes.

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RECIPE NOTES

Leaving the eggs in the tea overnight creates the most dramatic marbled appearance.

The longer they soak, the richer the flavor becomes.

NUTRITION INFORMATION (Per Serving)

Calories: 82

Protein: 6 g

Carbohydrates: 2 g

Fat: 5 g

Saturated Fat: 1.6 g

Cholesterol: 186 mg

Sodium: 330 mg

Fiber: 0 g

Sugar: 1 g