Tuesday, 12 March 2013

Chinese Tea Eggs

These tea eggs are a classic in China and they are my sister's favorite. The eggs are first hard boiled so that you can take a crack at the shell. Then they are boiled again in a dark liquid that's made from black tea, soy sauce, and spices.

I never liked eggs as a kid so I've always avoided tea eggs until recently. Since I've learnt to appreciate eggs as one of the most versatile ingredients, I am now attempting to include it more often in my diet.

I would make a big batch of these and have 2 for breakfast everyday. I still throw out the yolk because no matter how hard I try, I cannot begin to like the texture and taste. The whites, however, has a rich and slightly salty flavour from the tea and soy sauce mixture.

There's no real science to it. Par boil your eggs first so you can crack the shells.

Combine 1/4 cup loose black tea, 1/2 cup dark soy sauce, 2 cinnamon sticks, 3 star anise, 1 tsp coriander seeds, 1 tsp cardamom, enough water to cover the eggs.

Bring the liquid up to a boil with the eggs then turn off the heat and let it sit for 12-24 hours in the fridge. 


  1. I would love this with evening tea. Love simple and wonderful ideas like this.

  2. really interesting!