Chinese Tea Eggs

By
Rhonda Parkinson
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
Learn about The Spruce Eats' Editorial Process
Updated on 08/4/21
Chinese tea eggs recipe

The Spruce / Diana Chistruga
Prep: 5 mins
Cook: 2 hrs 30 mins
Total: 2 hrs 35 mins
Servings: 6 servings
Yield: 6 eggs
Nutrition Facts (per serving)
75 Calories
5g Fat
1g Carbs
7g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 75
% Daily Value*
Total Fat 5g 6%
Saturated Fat 2g 8%
Cholesterol 186mg 62%
Sodium 721mg 31%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 7g
Vitamin C 0mg 0%
Calcium 37mg 3%
Iron 1mg 6%
Potassium 98mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

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Ingredients

  • 6 large eggs

  • 3 1/2 cups cold water, or as needed

  • 1 teaspoon salt

  • 2 tablespoons soy sauce

  • 1/2 cup brewed black tea

  • 2 whole star anise, broken into 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.

    Eggs
    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).

    Eggs
    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).

    Eggs
    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