Tea Leaf Eggs Recipe – Chinese Special
Tea Leaf Eggs (also known as Marbled Eggs or Chinese Tea Eggs) are a traditional Chinese snack made by simmering boiled eggs in a flavorful mix of black tea, soy sauce, and warm spices. Cracking the shells before simmering creates a beautiful marbled effect and allows the savory, spiced flavors to soak in. These eggs are great as a snack, side dish, or part of a breakfast spread.
- Prep Time10 min
- Cook Time1 hr
- Perform Time4 hr
- Total Time5 hr 10 min
Tea Leaf Eggs Ingredients:
- 6 eggs
- 2 tbsp black tea leaves (or 2 black tea bags)
- 1/2 cup soy sauce
- 1 tbsp dark soy sauce (optional, for deeper color)
- 2 star anise
- 1 small cinnamon stick
- 2 slices fresh ginger
- 1 tsp sugar
- 1 tsp Sichuan peppercorns (optional)
- 3 cups water
Boil Eggs:
Place eggs in a saucepan, cover with cold water, and bring to a boil. Simmer for 8–10 minutes. Remove and cool in cold water.
Crack Shells:
Gently tap each egg with the back of a spoon to create cracks all over the shell, keeping the shell intact.
Prepare Tea Marinade:
In the same pot, combine water, tea leaves, soy sauces, spices, ginger, and sugar. Bring to a boil.
Simmer Eggs:
Add the cracked eggs back to the pot. Simmer on low heat for 1 hour, adding water if needed.
Marinate:
Remove from heat and let eggs steep in the liquid for at least 4 hours, or refrigerate overnight for stronger flavor and darker marbling.
Serve:
Peel before serving, or serve with the shell on for presentation.
Recipe Notes :
Flavor Depth : The longer the eggs soak, the stronger and more aromatic they become—up to 24 hours is ideal.
Spice Variation : Add cloves, bay leaf, or orange peel for unique regional versions.
Serving Suggestions : Serve with steamed rice, noodles, or as part of a dim sum or picnic platter.
Storage : Keep marinated eggs in the fridge in their liquid for up to 4 days.
Egg Texture : Medium-boiled eggs can also be used for a softer center, just reduce initial boil time.
