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Chinese Eggs Tea Recipe
Eliana

Chinese Eggs Tea Recipe

Chinese Eggs Tea Recipe are a traditional snack of hard boiled eggs gently cracked and simmered in a spiced tea and soy broth, creating a marbled surface and deep savory taste. I made this Chinese Eggs Tea Recipe because I have long experience preparing it at home and enjoy refining the balance of spices.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Snack
Cuisine: Chinese
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 2 black tea bags or 2 tsp loose black tea leaves
  • 6 large eggs
  • 3 cups water
  • 2 tbsp dark soy sauce
  • 1 cinnamon stick
  • 2 star anise pods
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 tsp dried orange peel
  • 2 slices fresh ginger
  • 2 bay leaves
  • 1 tsp Sichuan peppercorns
  • 2 tbsp Shaoxing cooking wine

Equipment

  • Medium saucepan
  • Slotted spoon
  • Bowl (for cooling eggs)
  • Spoon (for cracking shells)

Method
 

Step 1
  1. Put the eggs in a pot and cover them with water. Bring it to a boil, then lower the heat and let them cook for about 8–10 minutes until fully hard-boiled. Take them out and let them cool a bit. Once they’re cool enough to handle, gently tap each egg so the shell cracks slightly, but don’t remove the shell.
Step 2
  1. Using the same pot, pour in fresh water and add soy sauce, tea leaves, spices, sugar, salt, sliced ginger, and a splash of Shaoxing wine. Bring everything to a boil, then lower the heat so it simmers gently.
Step 3
  1. Place the cracked eggs into the simmering liquid and let them cook on low heat for 20–30 minutes. After that, turn off the heat and leave the eggs in the liquid for a few hours, or overnight if you want a stronger taste and darker color. Peel the eggs before serving.

Notes

Nutrition Facts Of Chinese Eggs Tea Recipe

Calories: 80 kcal | Protein: 6.5 g | Fat: 5 g | Carbohydrates: 1.5 g | Sodium: 400 mg