Tea Eggs

Tea Eggs

A Chinese and Taiwanese popular snack food, these hard boiled eggs soak in a mixture of tea and spices. This recipe is easily customized - scale up or down, mix and match spices and flavors, change up your black teas, add a splash of rice wine. Use this recipe as a starting point and create your new favorite snack.



Tea - usually a Black Tea


Soy Sauce

Spices - Choose from Star Anise, Fennel, Sichuan Peppercorns, Dried Orange Peel, Cinnamon, Bay Leaves, Black Cardamom

For 2 eggs, we decided to use

1 tsp Lapsang Souchong for a smoky flavor

1/2 tsp Fennel

1 Star Anise

1/2 tsp Sichuan peppercorns

1 tsp Dried Orange Peel

1 tsp Soy Sauce

Pinch of Salt

First hard boil eggs. Add cold water and eggs to a pot. Bring to a boil, let simmer for five minutes, turn off heat, and let eggs sit in the water for at least ten minutes.

While the eggs finish cooking, gather your tea and spices.

In a small sauce pan, add enough water so that it will cover the eggs, spices, soy sauce, and tea. Bring to a boil and then reduce heat, simmering for 10 minutes. Shut off heat.

Rinse the hard boiled eggs in cold water until they are cool to touch. You can peel the egg entirely if you’d like or you can try to replicate the marble design by gently cracking the egg shell with a spoon. After cracking, I like to gently roll the egg back and forth in my hand, to ensure that the cracks are deep enough.
Place the eggs in a container and pour the simmered tea and spices liquid over. Let cool to room temperature, then store in the fridge for 12 - 24 hours.
Crack open the finish eggs. The aroma of the spices and teas will soak into the creaminess of the hard boiled eggs. Finish with a little bit of flaky salt and enjoy!



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