Name: Chinese Tea Eggs Recipe
Prep time: 15 min
Cook time: 2 h 10 min
Total time: 2 h 25 min
Cuisine: Chinese
Ingredients: 12 large eggs; 6 cups water; 6 tablespoons soy sauce; 1 teaspoon Chinese five-spice powder; 1 teaspoon granulated sugar; 1 1/2 teaspoons salt; 2 tablespoons Bird Pick Breakfast Tea

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Introduction

Chinese Tea Eggs are a flavorful and visually striking snack, made by simmering cracked boiled eggs in a fragrant tea and spice mixture. Their marbled appearance and rich, savory taste make them a popular treat enjoyed across China and beyond.

The image shows four tea eggs with a marbled brown and beige pattern on their shells and surfaces arranged on a wooden board. One egg is fully peeled showing the complete marbled design on the smooth beige egg white. Two eggs have cracked shells that reveal parts of their marbled egg white inside. The fourth egg is uncracked with its brown shell intact. In the background, a clear glass bowl holds two more uncracked eggs, slightly out of focus. The scene rests on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 eggs
6 cups water
6 tablespoons soy sauce
1 teaspoon Chinese five spice powder
1 teaspoon granulated sugar
1 ½ teaspoons salt (divided)
2 tablespoons Bird Pick Breakfast Tea

Instructions

Step 1: Place the eggs in a large pot and cover them with cold water. Add 1 teaspoon of salt and bring to a boil, then immediately turn off the heat.
Step 2: Cover the pot and let the eggs sit in the hot water for about 10 minutes.
Step 3: In a separate pot, combine 6 cups of water, soy sauce, Chinese five spice powder, granulated sugar, ½ teaspoon salt, and Bird Pick Breakfast Tea. Bring this mixture to a boil.
Step 4: Drain the eggs from the hot water bath and let them cool slightly.
Step 5: Gently tap each egg with the back of a spoon to crack the shells, being careful not to peel them. These cracks allow the tea mixture to seep in and create the signature marbled pattern.
Step 6: Place the cracked eggs into the boiling tea and soy sauce mixture. Simmer on the stove for at least 2 hours. Alternatively, you can simmer them in a crockpot on low heat.
Step 7: After simmering, remove the eggs and enjoy. They can be stored in the refrigerator for up to one week.

Tips & Variations

For deeper flavor, simmer the eggs overnight or refrigerate overnight in the tea mixture before serving.
Use black tea or Pu-erh tea if Bird Pick Breakfast Tea is unavailable; it will give a slightly different but equally delicious taste.
Adjust the salt and soy sauce amount to suit your taste preference.

Storage

Store tea eggs in the refrigerator, preferably submerged in the tea mixture, to keep them moist and flavorful. They will keep well for up to one week. Reheat gently by warming in the tea mixture or enjoy cold as a snack.

How to Serve

The image shows four tea eggs on a dark wooden board with a soft focus glass bowl in the background. Three of the eggs have light brown, cracked shells with a shiny texture, and one egg has been peeled to reveal the white surface underneath, marked with an intricate dark brown marbled pattern. There is also a cracked eggshell near the peeled egg, showing the similar brown cracked design on the inside. The board is slightly wet with small droplets of liquid near the eggs. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular black tea instead of Bird Pick Breakfast Tea?

Yes, regular black tea works well. The flavor will be slightly different but still delicious, providing the aromatic base needed for the seasoning.

Do I need to peel the eggs before simmering in the tea mixture?

No, you should crack but not peel the shells. The cracks allow the tea and spices to seep in, creating the characteristic marbled appearance and flavor inside the egg.