Chinese Tea Leaf Eggs are a traditional Asian dish where hard-boiled eggs are cracked and then simmered in a flavorful mixture of tea, soy sauce, and spices. This gives the eggs a unique marbled appearance and a rich, savory taste.
Preparation time
15min
Cooking time
1h
Ingredients
6 Servings
- 2 tbsp black tea leaves
- 1 cinnamon stick
- 6 eggs
- 1 tbsp salt
- 120 ml soy sauce
- 2 star anise
- 1 tsp sugar
- 1000 ml water
Directions
Step 1
Place the eggs in a pot and cover them with water. Bring to a boil and let them cook for 10 minutes.
Step 2
Remove the eggs from the pot and let them cool in cold water. Once cooled, gently crack the eggshells with the back of a spoon, ensuring the shells remain intact.
Step 3
In a separate pot, combine the black tea leaves, soy sauce, salt, star anise, cinnamon stick, sugar, and 1000 ml of water. Bring to a boil.
Step 4
Add the cracked eggs to the pot with the tea mixture. Reduce the heat and let them simmer for at least 1 hour. For a stronger flavor, you can leave the eggs in the mixture overnight.
Step 5
Remove the eggs from the tea mixture and peel them to reveal the marbled pattern. Serve warm or cold.