RESET360 with Camille McLaughlin
Snacks

Chinese Tea Eggs

Hard-cooked eggs with cracked shells steeped overnight in black tea, tamari, star anise, and cinnamon until marbled and fragrant.

Why you'll love Chinese Tea Eggs

Tea eggs are a street snack across China and Taiwan, sold from simmering pots in convenience stores, and they are as beautiful as they are delicious. The shells of hard-cooked eggs are cracked all over and the eggs soak in a dark, spiced broth of black tea, tamari, star anise, and cinnamon. When you peel them, the whites are marbled with a web of brown lines and the eggs taste savory and warmly spiced all the way through.

Cracking without peeling is the whole trick. Tapping each egg gently with a spoon until the shell is covered in fine cracks lets the dark liquid seep through the shell into the white in a marbled pattern, while the shell keeps the egg whole. The longer they steep, the deeper the color and flavor; overnight is ideal. The star anise, cinnamon, and tamari give the broth its warm, rounded depth.

Make a dozen and they are a ready protein snack for the whole week.

Quick overview: This Chinese Tea Eggs takes 15 min of hands-on time and about 12 hr 35 min in all and makes 6 servings, each 2 eggs. You'll need a pot.

Jump to recipe

Marbled Chinese tea eggs, whole and halved, with star anise
Prep 15 minCook 20 minChill 12 hrTotal 12 hr 35 minServes 6Serving 2 eggsYou'll need Pot

Ingredients

  • 12 large eggs
  • 1/3 cup tamari Label: water, soybeans, and salt
  • 2 tbsp loose black tea, or 4 black tea bags
  • 3 whole star anise
  • 1 cinnamon stick
  • 4 thin slices fresh ginger
  • 1 tsp whole black peppercorns
  • 1/2 tsp fine sea salt

Instructions

  1. Cook the eggs: Put the eggs in a pot, cover them with cold water by an inch, and bring to a boil. Lower the heat and simmer for 8 minutes. Move them to a bowl of ice water for 5 minutes.
  2. Crack the shells: Tap each egg all over with the back of a spoon until the shell is covered in fine cracks, keeping the shell on. The more cracks, the more marbling.
  3. Make the steeping broth: In the same pot, combine 4 cups of water with the tamari, tea, star anise, cinnamon, ginger, peppercorns, and salt. Bring to a boil, then simmer for 5 minutes.
  4. Simmer the eggs: Add the cracked eggs to the broth and simmer gently for 10 minutes so the flavor starts to soak in.
  5. Steep: Take the pot off the heat and let the eggs cool in the broth. Move the eggs and broth to a container and refrigerate for at least 12 hours, or up to 2 days.
  6. Peel and serve: Peel the eggs to reveal the marbled whites and serve cold or at room temperature.

Storage and leftovers

Keep the eggs in their broth in the refrigerator for up to 4 days. The flavor and color deepen and the whites turn saltier the longer they steep.

After 2 days, take them out of the broth and keep them peeled or unpeeled in a sealed container.

Variations

  • Jammy yolks: Simmer the eggs for 7 minutes for softer yolks and skip the 10-minute simmer in the broth; steep cold only.
  • Five-spice: Add 1/2 teaspoon fennel seeds and 2 whole cloves to the broth.
  • Jasmine: Use jasmine green tea for a lighter, floral egg.
  • Coconut aminos: Use coconut aminos in place of the tamari for a sweeter, milder broth.

Notes and tips

  • Crack gently: Tap lightly so the shell cracks but the egg underneath stays whole.
  • Steep overnight: The marbling and flavor need time.
  • Use older eggs: Eggs a week or two old peel more easily than very fresh ones.
  • Check the tamari label: It should list water, soybeans, and salt.

Nutrition and mindful eating

  • Eggs are one of the most complete proteins there is, with choline, vitamin D, and B12, and two make a filling snack.
  • The steeping broth flavors the eggs with spices and tamari, with no sugar.
  • Black tea gives the eggs their color and a gentle, earthy flavor.
  • Star anise, cinnamon, and ginger bring a warm aroma that makes a simple egg feel special.
  • As you eat, notice the warm spices and the savory depth, and pay attention to how a protein snack steadies you between meals.

Frequently asked questions

Have a question about this Chinese Tea Eggs? Start here, with the questions people ask most.

Do I eat the shell?

No. Peel the eggs before eating. The cracked shell is only there to create the marbled pattern.

How long do they need to steep?

At least 12 hours for good color and flavor, and up to 2 days for deeper flavor.

Are they very salty?

They are pleasantly savory. Take them out of the broth after 2 days if you prefer them milder.

Can I use decaf tea?

Yes. Decaf black tea gives the same color and flavor.

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Tags: Snacks, Chinese, Dairy-Free