Tea eggs, also called marbled eggs, are distinctive looking and easy to make. Whether serving them as a snack, with a dim sum lunch, or for breakfast during the Chinese New Year season, this recipe will be a surefire hit.
- 6 eggs
- 3 1/2 cups cold water, or as needed
- 1 teaspoon salt
- 2 tablespoons soy sauce
- 1/2 cup brewed black tea
- 2 star anise (broken into individual pieces)
- 1 cinnamon stick
Gather the ingredients.
Place the eggs in a saucepan with the water, making sure that there is at least 1/2-inch of water above the eggs. Cover and bring to a rolling boil.
Remove the saucepan from the element and let the eggs stand in the hot water for 15 to 20 minutes, until they are cooked. Remove the eggs and run them under cold running water to cool. (Reserve the water in the pan).
Tap the hard-boiled eggs gently with the back of a spoon, to make a series of cracks all over the eggshells, while making sure the shell remains intact. (If the shell does come off, don't worry - it just means that egg will have a darker color than the others).
Bring the water in the pan back to a boil. Add the salt, soy sauce, brewed black tea, star anise pieces, and the cinnamon stick. Add the eggs. Simmer, stirring occasionally, for 2 hours.
Turn off the heat and let the eggs sit in the hot liquid until ready to serve.