If you’ve ever craved the unique, savory flavor of tea eggs but never thought to make them yourself, you’re in for a treat!
I promise, making these tea eggs at home is simple, fun, and far tastier than store-bought versions.
Plus, the tea and spice infusion creates a rich, satisfying snack or breakfast that’s sure to impress!
Why You’ll Love This Tea Egg Recipe
As someone who enjoys crafting traditional snacks with a homemade touch, I can’t resist a good tea egg.
These flavorful eggs are a classic, and they’re often served as a comforting snack or paired with a bowl of congee for breakfast.
But the best part? You can customize the seasonings to suit your taste, adjusting the tea strength, spice level, and sweetness.
After boiling and cracking the eggs, the flavor seeps into every crack of the shell, creating a stunning marbled effect that looks as good as it tastes.
And if you love a good DIY project in the kitchen, making tea eggs is a fun way to infuse your cooking with a traditional touch!
Why You’ll Love This Recipe:
- The recipe is simple yet results in deeply flavorful tea eggs.
- You control the ingredients and seasonings, so you can personalize the flavor.
- Tea eggs are great for breakfast, snacks, or as a savory side dish.
- They are a hit with all ages and make for a visually appealing treat with their beautiful marbled pattern.
Ingredients:
- 10 eggs
- 1 stalk green onion
- 2 slices ginger
- 2 star anise
- 4 bay leaves
- 10g black tea leaves
- 1/2 tsp salt
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- Water (enough to cover eggs)
- 15g rock sugar
Instructions:
- Boil the Eggs:
Start by placing the eggs in a pot and covering them with water. Bring the water to a boil over high heat, then reduce to medium heat and cook the eggs for about 8 minutes. The goal is to have firm whites with slightly soft yolks that will absorb the flavor better during the simmering process. If you prefer fully set yolks, you can cook them for a couple more minutes.
- Crack the Eggshells:
Pour out the water from the pot, leaving the eggs inside. Gently tap the cooked eggs to crack their shells.Don’t crush them too much—just tap them lightly with a spoon so that the eggs are covered with small cracks. This will allow the seasonings to infuse into the eggs more effectively.
- Add the Seasoning Mix:
Add the green onion, ginger, star anise, bay leaves, black tea leaves, salt, light soy sauce, and dark soy sauce to the pot with the eggs. Pour in enough water to fully submerge the eggs, then add the rock sugar. Bring the mixture to a boil over high heat, then lower the heat and let it simmer gently.
- Simmer and Infuse the Flavors:
Let the eggs simmer gently for 20 minutes. This slow cooking process will allow all the spices, tea, and soy sauces to soak into the eggs, making them fragrant and flavorful. Occasionally stir the eggs gently for even seasoning distribution.
- Let the Eggs Soak:
Once the simmering time is up, turn off the heat and let the eggs sit in the pot, covered, overnight. This soaking step is crucial for allowing the flavors to fully penetrate the eggs. The longer they sit, the more flavorful and aromatic they become. If you’re in a hurry, you can soak them for a few hours instead.
- Enjoy Your Tea Eggs:
After the eggs have soaked overnight, remove them from the pot and peel them. You should see the beautiful marbled pattern on the egg whites. The aroma of tea and spices will hit you as soon as you peel the shell. Take a bite, and enjoy the rich combination of flavors. These eggs can be enjoyed with congee, bread, or as a tasty snack anytime!
Notes:
- For a stronger tea flavor, feel free to add more black tea leaves to the pot.
- If you prefer a darker color, increase the amount of dark soy sauce.
- You can adjust the sweetness by adding or reducing the amount of rock candy to your taste.
Frequently Asked Questions:
Can I use hard-boiled eggs for this recipe?
Yes, you can. However, I find that medium-boiled eggs work best for absorbing the flavors without having an overly dry texture.
How long should I soak the eggs?
The longer you let them soak, the more flavorful they’ll become. Ideally, leave them overnight, but at least a few hours will still yield tasty results.
Can I store tea eggs?
Yes, tea eggs can be stored in the fridge for up to 3 days. They make for a great make-ahead snack!
Give this simple recipe a try and experience the savory delight of homemade tea eggs—you’ll never go back to store-bought!
Tea Eggs (Marbled Eggs) Recipe
Ingredients
- 10 eggs
- 1 stalk green onion
- 2 slices ginger
- 2 star anise
- 4 bay leaves
- 10 g black tea leaves
- 1/2 tsp salt
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- Water enough to cover eggs
- 15 g rock sugar
Instructions
Boil the Eggs:
- Start by placing the eggs in a pot and covering them with water. Bring the water to a boil over high heat, then reduce to medium heat and cook the eggs for about 8 minutes. The goal is to have firm whites with slightly soft yolks that will absorb the flavor better during the simmering process. If you prefer fully set yolks, you can cook them for a couple more minutes.
Crack the Eggshells:
- Pour out the water from the pot, leaving the eggs inside. Gently tap the cooked eggs to crack their shells. Don’t crush them too much—just tap them lightly with a spoon so that the eggs are covered with small cracks. This will allow the seasonings to infuse into the eggs more effectively.
Add the Seasoning Mix:
- Add the green onion, ginger, star anise, bay leaves, black tea leaves, salt, light soy sauce, and dark soy sauce to the pot with the eggs. Pour in enough water to fully submerge the eggs, then add the rock sugar. Bring the mixture to a boil over high heat, then lower the heat and let it simmer gently.
Simmer and Infuse the Flavors:
- Let the eggs simmer gently for 20 minutes. This slow cooking process will allow all the spices, tea, and soy sauces to soak into the eggs, making them fragrant and flavorful. Occasionally stir the eggs gently for even seasoning distribution.
Let the Eggs Soak:
- Once the simmering time is up, turn off the heat and let the eggs sit in the pot, covered, overnight. This soaking step is crucial for allowing the flavors to fully penetrate the eggs. The longer they sit, the more flavorful and aromatic they become. If you’re in a hurry, you can soak them for a few hours instead.
Enjoy Your Tea Eggs:
- After the eggs have soaked overnight, remove them from the pot and peel them. You should see the beautiful marbled pattern on the egg whites. The aroma of tea and spices will hit you as soon as you peel the shell. Take a bite, and enjoy the rich combination of flavors. These eggs can be enjoyed with congee, bread, or as a tasty snack anytime!
