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Tea eggs

Cook the eggs first, then crack the shells and simmer them in spiced tea.

~35 minestimated time3servings5clear steps
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Tea eggs

Let’s make it.

Follow the food, not just the clock.
  1. 01

    Boil the eggs

    Place the eggs in a saucepan and cover with cold water. Bring to a boil, then maintain a steady gentle boil. At the check point, test one egg for firm white and yolk; continue cooking if needed. Start a 8 min check-in when the water boils and you adjust it to a steady boil.

    Look for

    Both white and yolk are firm; elapsed time alone does not establish doneness.

    Boil the eggs: Both white and yolk are firm; elapsed time alone does not establish doneness.Boiling ↗
  2. 02

    Cool and crack the shells

    Lift the eggs out with a slotted spoon and cool in cold water until safe to handle. Tap gently to make fine cracks while keeping the shells on.

    Look for

    The shells are cracked without crushing the eggs.

    Cool and crack the shells: The shells are cracked without crushing the eggs.Preparation ↗
  3. 03

    Prepare the spiced tea

    Return the eggs to the saucepan. Add star anise, bay leaves, cassia, fennel, rock sugar, black tea and both soy sauces. Salt is optional. Add drinking water to cover.

    Look for

    The eggs are covered and the pot has room to prevent overflow.

    Prepare the spiced tea: The eggs are covered and the pot has room to prevent overflow.Seasoning ↗
  4. 04

    Simmer in the tea

    Bring to a boil, reduce to medium-low and maintain gentle bubbling. At the check point, look for tea-colored cracks and keep the eggs hot throughout. Simmer further if desired, then turn off the heat and remove them. Do not leave them soaking at room temperature for an extended period. Start a 15 min check-in after the tea returns to a boil and you reduce the heat.

    Look for

    The liquid bubbles gently and the cracked shells show tea-colored lines.

    Simmer in the tea: The liquid bubbles gently and the cracked shells show tea-colored lines.Simmering ↗
  5. 05

    Peel and serve

    Cool briefly, peel and serve. Refrigerate eggs that will not be eaten promptly; do not leave them in the tea at room temperature for an extended period.

    Look for

    Peeled eggs show marbled lines and fully set yolks.

    Peel and serve: Peeled eggs show marbled lines and fully set yolks.Preparation ↗
Recipe sources & image information

Adapted from HowToCook / 茶叶蛋 · HowToCook contributors / Anduin2017/HowToCook · Unlicense

Bilingual editorial adaptation. Independently content-reviewed; not kitchen-tested. Project-generated images illustrate this recipe and its steps, rather than a user’s cooking result. Timing is an estimate; check actual ingredients, labels and doneness.

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