Tea Eggs

Name: Tea Eggs
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 6 large eggs; 2 tbsp black tea leaves; 1/4 cup soy sauce; 2 tbsp dark soy sauce; 2 whole star anise; 1 cinnamon stick; 1 tsp granulated sugar

Hard-boiled eggs gently cracked and steeped in a fragrant broth of tea, soy sauce, and spices. This process infuses deep savory flavor and creates a distinctive marbled pattern on the whites.

60 minEasyServes 675 cal/serving

ChineseSideStovetopVegetarianLow CarbKetoHigh ProteinKosher-styleNut-FreeDairy-FreeShellfish-FreeSesame-FreeLow-SodiumPork-FreeNightshade-FreeCorn-Free

Ingredients

6 large eggs
2 tbsp black tea leaves
1/4 cup soy sauce
2 tbsp dark soy sauce
2 whole star anise
1 cinnamon stick
1 tsp granulated sugar

Instructions

1

Place 6 large eggs in a pot, cover with cold water, bring to a boil, and simmer for 8 minutes.
2

Drain 6 large eggs, cool in cold water, and gently tap the shells with a spoon to create light cracks.
3

Return 6 large eggs to the pot with 3 cups water, 2 tbsp black tea leaves, 1/4 cup soy sauce, 2 tbsp dark soy sauce, 2 whole star anise, 1 cinnamon stick, and 1 tsp granulated sugar.
4

Bring to a simmer, cover, and cook over low heat for 40 minutes.
5

Remove from heat and steep 6 large eggs in the liquid for at least 4 hours before peeling.

Questions

Can I make Tea Eggs gluten-free?

Yes. The gluten in this entry is 1/4 cup soy sauce, 2 tbsp dark soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Tea Eggs keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Tea Eggs?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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