Chinese Tea Eggs
How to make authentic Chinese tea eggs at home with this easy recipe. These savory, marbled eggs are simmered in soy sauce and spices for the perfect make-ahead snack or breakfast.
Ingredients
- 12 eggs
- 2 black tea bag
- 2 star anise
- 10 bay leaves
- 1 g cinnamon stick
- 1 tsp fennel seeds
- 4 dried bird’s eye chilies adjust to taste
- 1 tbsp salt
- 2.5 tbsp sugar
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce Add more for darker color
- 2.5 cups water
Instructions
- Place the eggs in a pot with cold water. Bring to a boil, then reduce to a simmer for 6 minutes. Drain and transfer to cold water to cool.
- Gently tap and crack the shells all over using the back of a spoon — don’t peel.
- In a new pot, add 2.5 cups of water, star anise, bay leaves, cinnamon, fennel seeds, dried chilies, salt, sugar, both soy sauces, and the optional tea bag. Bring to a boil, then simmer for 5 minutes to release the flavors.
- Add the cracked eggs into the broth. Cover and simmer for another 5 minutes.
- Turn off the heat and let the eggs soak in the liquid overnight in the fridge. The longer they soak, the more flavorful they become.