Chinese Tea Eggs with Spices Recipe
Tea eggs are a popular street snack in China – eggs simmered in an aromatic infusion of black tea and spices. They have a marbled pattern on the whites and a delicate, warm, spiced flavor. They’re often eaten for breakfast or as a small snack during the day, a bit like a hard-boiled egg with salt, just in a more oriental version.
These Chinese tea eggs combine simple ingredients with a slow infusion technique that gives them a beautiful marbled look and a deep, aromatic flavor. They’re easy to make in advance and are perfect as a portable snack or an unusual addition to everyday meals.
Chef's tips
Crack the shells gently but thoroughly – the more fine cracks, the nicer the marbling will be. Taste the infusion before adding the eggs: if you like a stronger soy flavor, add a bit more soy sauce; if you prefer it milder, add a little extra water. You can also briefly reheat the eggs in the infusion before serving if you prefer them warm.
How to serve
Serve the eggs halved over a bowl of steamed rice with a drizzle of soy sauce and chopped spring onion, add them to ramen or other noodle soups, or slice them onto sandwiches and salads for extra protein and flavor.
Ingredients
- eggs at room temperature - 6 piece
- water - 1 l
- loose-leaf black tea or tea bags or 3–4 tea bags - 2 tablespoon
- soy sauce - 80 ml
- sugar - 1 tablespoon
- star anise - 2 piece
- cinnamon stick or 0.5 teaspoon ground cinnamon - 1 piece
- Sichuan peppercorns or regular peppercorns optional - 0.5 teaspoon
- orange peel about 2x5 cm, without the white pith; optional - 1 strip
Preparation
- Gently place the eggs in a pot and cover with cold water so they are completely submerged. Bring to a boil, then simmer over low heat for 7–8 minutes.
- Pour off the hot water and cover the eggs with cold water to cool them slightly. Then gently tap the eggs all over with a spoon until the shells crack in many places but do not fall off. This will create the marbled pattern.
- Pour 1 liter of water into a pot and add the soy sauce, sugar, tea, star anise, cinnamon, peppercorns, and orange peel, if using.
- Gently place the cracked eggs into the pot with the infusion. Bring to a boil, then reduce the heat to very low so the liquid only gently simmers. Cook for 40–45 minutes, partially covered.
- After cooking, turn off the heat and leave the eggs in the infusion for at least 30 minutes, preferably several hours or overnight in the fridge – the longer they sit, the stronger the flavor.
- Before serving, peel the eggs. You can serve them warm or cold, cut in half.
Storage
Przechowuj jajka w naparze w lodówce do 4 dni. Wyjmuj tylko tyle, ile potrzebujesz, resztę trzymaj zanurzoną w płynie, aby nie wysychały.
