Growing up, hard boiled eggs were never my favorite. In fact, I either had to dip them in sauce or eat them while drinking a glass of milk. They were bland and flavorless. However, tea eggs were an entirely different beast. I enjoyed the aroma of tea eggs, the flavor profile that is infused into the hard-boiled eggs, and even dipping the egg yolk in the fragrant mix of soy sauce and tea. Tea eggs, also known as marbled eggs, are one of the most popular Chinese snacks and breakfast items. It is made by simmering hard-boiled eggs in a flavorful tea and spice mixture. They are known for their distinctive marbled appearance and rich, savory flavor. Here’s a traditional recipe that might remind you of a grandma’s kitchen:
Ingredients
- 6 large eggs
- 4 cups water
- 1/4 cup soy sauce
- 2 tablespoons dark soy sauce (optional, for deeper color)
- 2 tablespoons tea leaves (black tea is commonly used)
- 1 tablespoon Chinese five-spice powder
- 1-2 star anise
- 1 cinnamon stick
- 1-2 bay leaves
- 1 teaspoon sugar
- Salt to taste (about 1/2 teaspoon)
Instructions
- Boil the Eggs:
- Place the eggs in a pot and cover them with water. Bring to a boil over medium-high heat. Once boiling, reduce the heat and let them simmer for about 8-10 minutes until hard-boiled.
- Remove the eggs from the water and let them cool slightly. Once they are cool enough to handle, gently tap the eggshells with the back of a spoon to create a network of cracks all over the shell. This allows the tea and spices to infuse into the eggs and create the marbled effect.
- Prepare the Tea Mixture:
- In a separate pot, bring 4 cups of water to a boil. Add the soy sauce, dark soy sauce (if using), tea leaves, five-spice powder, star anise, cinnamon stick, bay leaves, sugar, and salt. Stir to combine.
- Simmer the Eggs:
- Add the cracked eggs to the pot with the tea mixture. Lower the heat to a gentle simmer and let the eggs cook for at least 1 hour. The longer the eggs simmer, the more flavorful they will become. Some prefer to let the eggs steep in the liquid overnight for even more flavor.
- Cool and Serve:
- Once the eggs have reached the desired flavor, remove them from the liquid. You can serve the eggs warm or cold. Peel the shells to reveal the beautiful marbled pattern before serving.
Tips:
- For a more intense flavor and color, allow the eggs to steep in the tea mixture overnight in the refrigerator after the initial simmer.
- You can adjust the spices according to your taste. Adding more soy sauce will make the eggs saltier and give them a darker color, while more sugar can balance the flavors.
- Tea eggs can be stored in the refrigerator for several days. The flavor will continue to develop as they sit.
