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Chinese · Snacks

Chinese Tea Eggs

Non-vegEasy

Diet: Non-veg

Chinese Tea Eggs is a Chinese dish. Crack shells without removing them to make the marbled pattern.

Prep
10 min
Cook
35 min
Rest, soak, marinate or chill
240 min
Total
285 min
Servings
6
Difficulty
Easy
Cuisine
Chinese
Course
Snacks

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Chinese Tea Eggs.
Representative photograph of Chinese Tea Eggs. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Eggs

Braise

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Boil · About 10 min

  1. Bring 6 eggs, 1500 ml water to a gentle boil; simmer 10 minutes. Cool under running water and lightly crack shells all over.

Braise · About 20 min

  1. Simmer 700 ml water, 60 ml soy sauce, 10 g black tea leaves, 2 star anise, 1 cinnamon stick, 10 g sugar, add eggs and simmer 20 minutes.

Chill · About 240 min

  1. Cool eggs and strained braising liquid promptly in a shallow container. Refrigerate 4 hours before peeling and serving.

    Check: The peeled eggs have firm whites and yolks with a tea-stained surface.

Tips

  • Crack shells without removing them to make the marbled pattern.
  • Judge Chinese Tea Eggs by the texture and doneness signs in its steps. Your pan and heat affect how long Chinese Tea Eggs takes to cook.

Substitutions

  • In Chinese Tea Eggs, replace loose tea with two black tea bags.

Storage

  • Get perishable Chinese Tea Eggs into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Chinese Tea Eggs within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Chinese Tea Eggs to 74°C / 165°F, stirring or turning it for even heating. When Chinese Tea Eggs is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Chinese Tea Eggs one day ahead. For Chinese Tea Eggs, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Chinese Tea Eggs on the day of serving.

FAQ

What matters most when making Chinese Tea Eggs?

Crack shells without removing them to make the marbled pattern.

What can I substitute in Chinese Tea Eggs?

In Chinese Tea Eggs, replace loose tea with two black tea bags.

Can I prepare Chinese Tea Eggs ahead?

Prepare the measured ingredients for Chinese Tea Eggs one day ahead. For Chinese Tea Eggs, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Chinese Tea Eggs on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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