Hard-boiled eggs gently cracked and simmered for hours in an aromatic broth of black tea, soy sauce, star anise, and cinnamon. The cracks in the shell create a beautiful marbled pattern on the egg white while infusing each egg with a subtle, fragrant flavor.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Place eggs in cold water, bring to a boil, cook eight minutes.
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2
Tap each egg to create fine cracks across entire shell.
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3
Combine water, tea, soy sauce, spices, sugar and salt, bring to simmer.
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4
Return cracked eggs to broth, fully submerged.
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5
Simmer on lowest heat for at least two hours, turning occasionally.
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6
Peel to reveal marbled pattern, serve warm or at room temperature.
Did You Know?
Tea eggs are one of the most ubiquitous snacks in China and Taiwan. In Taiwan alone, convenience stores sell an estimated forty million tea eggs per year.
Chef's Notes
Equipment Tips
- medium pot
The Story Behind 茶叶蛋
Tea eggs developed during the Qing Dynasty as a flavorful and portable snack sold by street vendors. The ingenious technique of cracking the shell before simmering allows the aromatic braising liquid to penetrate the egg white, creating both the distinctive marbled appearance and the subtle tea-infused flavor.
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