Chinese Tea Eggs (茶叶蛋)
Around the World in 80 Eggs: day 39
If you're a fan of simple yet flavour-packed snacks, you need to try Chinese Tea Eggs. Commonly found in China and Taiwan, these beautiful marbled eggs are often sold in convenience stores and eaten on the go.
You can smell their distinct fragrance from a mile away and I'd say they're truly irresistible.
Traditionally, they are hard-boiled, but I’ve tweaked the recipe slightly for a more modern take. Let me tell you a bit more about it!
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About this recipe
What are Chinese Tea Eggs?
Chinese Tea Eggs are a beloved snack in China and Taiwan, known for their beautiful marbled appearance and the tantalising aroma that fills the air wherever they are sold.
Traditionally hard-boiled, these eggs are steeped in a fragrant mixture of tea, soy sauce, and spices, giving them a rich and savoury flavour.
The marbling on the egg whites is created when the shell is cracked before being simmered in the flavorful liquid, allowing the spices and tea to seep through.
A Modern Twist on Tradition
While traditional Chinese Tea Eggs are hard-boiled, this recipe gives them a modern twist by soft-boiling the eggs instead.
The result is a soft, creamy yolk that adds a rich texture, similar to a soy-cured ramen egg, but with the added depth of tea and spices.
The marbled whites remain stunningly beautiful and full of flavor, offering a unique and satisfying snack experience.
Why You'll Love Chinese Tea Eggs
Not only do these eggs look gorgeous, but they are also packed with umami, making them an irresistible addition to any meal.
Whether served as a snack, alongside rice, or as a side to noodles, Chinese Tea Eggs are versatile, easy to make, and bursting with flavour.
Plus, the infusion of tea and soy sauce gives them a deliciously complex flavour profile, making them a perfect snack for those who appreciate both taste and presentation.
Ingredients
- 8 large eggs
- 500ml water (about 2 cups)
- 4 tbsp light soy sauce
- 2 tbsp dark soy sauce (optional for a deeper colour)
- 2 black tea bags (or 2 tbsp loose leaf black tea)
- 1 star anise
- 1 bay leaf
- 1 Chinese cinnamon stick
- 1 tsp Chinese five-spice powder
- 1 tsp Sichuan peppercorns
- 1 tsp sugar
- 1 tsp salt
Pair it with
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Instructions
1. Boil the eggs.
For the perfect soft-centred eggs, or firmer if you prefer, here's how I do it:
- Bring a pot of water to a boil. Once the water is boiling, carefully lower the eggs into the pot using a slotted spoon. Set a timer for 6-7 minutes if you want runny yolks (perfect for that soft-boiled texture) or 8-9 minutes for slightly firmer, jammier yolks. 10+ minutes for a hard-boiled texture.
- While the eggs are boiling, prepare an ice bath (a bowl of cold water with ice cubes, or an ice pack to save on wasted ice!)
- As soon as the timer goes off, immediately transfer the eggs to the ice bath. Let them sit for at least 5 minutes to stop the cooking process.
2. Crack the eggs
Once the eggs are cool enough to handle, DO NOT PEEL THEM. Instead, gently tap them with the back of a spoon to crack the shells all over.
Don't overthink it - just create enough cracks for the flavours to penetrate while keeping the eggs intact.
3. Make the marinade
In the same saucepan, combine 4 cups of water, light soy sauce, dark soy sauce (if using), tea bags, star anise, cinnamon stick, ginger slices, sugar, and salt.
Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
For more complex flavours, feel free to add dried tangerine peel or Sichuan peppercorns.
4. Submerge the eggs in broth
Carefully place the cracked eggs into a ziplock bag or container with lid. Pour the tea broth into the container and allow the eggs to marinate for at least 5-6 hours.
For a more intense taste and marbling effect, leave the eggs in the broth overnight.
5. Enjoy
Once the eggs are infused with all those lovely flavours, remove them from the broth.
Peel the eggs to reveal their beautiful marbled patterns. Serve warm or chilled - both options are equally delicious!
FAQs
1. Can I use any type of tea for this recipe?
Yes! While black tea is traditionally used, feel free to experiment with different varieties, such as green tea or oolong, for a unique twist.
Just be mindful that some teas may have stronger or milder flavours, so adjust the marinating time accordingly.
2. How long should I marinate the eggs?
For the best flavour, marinate the eggs for at least 5-6 hours, but for more intense marbling and deeper flavours, leave them overnight.
The longer the eggs sit in the broth, the more the flavours will penetrate.
3. Can I make these eggs ahead of time?
Yes! These marinated eggs will stay fresh in the fridge for 3-4 days. In fact, the flavours will continue to develop over time, and the yolks will become even more jammy and delicious.
4. What if I don't have star anise or cinnamon sticks?
No worries! While these ingredients add a lovely depth of flavour, you can still make marinated eggs without them.
The eggs will still taste fantastic, though the aromatic qualities will be a bit different. You can also experiment with other spices like cloves or a pinch of five-spice powder.
5. Can I make the marinade without soy sauce?
If you're looking for a soy-free version, try substituting with tamari or coconut aminos.
These alternatives provide a similar depth of flavour, though the taste might be slightly different. You can also adjust the salt to balance out the flavour.
6. How do I store these eggs?
Store the marinated eggs in an airtight container in the fridge. They’ll last 3-4 days, and the longer they sit in the broth, the more deliciously infused and jammy the yolks will become.
Video demonstration
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