Chinese Tea Eggs

Chinese tea eggs recipe

The Spruce / Diana Chistruga

Prep: 5 mins
Cook: 2 hrs 30 mins
Total: 2 hrs 35 mins
Servings: 6 servings

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 Lunar 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

Steps to Make It

  1. Gather the ingredients.

    Ingredients Chinese tea eggs
    The Spruce / Diana Chistruga
  2. 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.

    The Spruce / Diana Chistruga
  3. 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).

    The Spruce / Diana Chistruga
  4. 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).

    The Spruce / Diana Chistruga
  5. 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.

    Tea eggs
    The Spruce / Diana Chistruga
  6. Turn off the heat and let the eggs sit in the hot liquid until ready to serve.

    Chinese tea eggs
    The Spruce / Diana Chistruga