Chinese tea eggs are a traditional Chinese savory snack made by hard-boiling eggs and then simmering them in a fragrant marinade of tea, soy sauce, and spices

The eggs are usually cracked slightly after boiling, allowing the marinade to seep in and create a distinctive marbled pattern on the egg whites once peeled. They are popular as a street food and snack in China and among Chinese communities.

Ingredients

• Eggs (typically 6-12)

• Water (to boil eggs and for the marinade)

• Black tea leaves or tea bags (loose or bags, such as lapsang souchong)

• Soy sauce (light and dark)

• Spices including star anise, cinnamon stick, bay leaves, Sichuan peppercorns, dried red chili (optional), and ginger

• Additional flavorings such as Shaoxing wine or vinegar, white sugar, and salt

Preparation Method

1. Boil the eggs until hard-cooked (about 7-10 minutes), then cool in ice water.

2. Tap or gently crack the eggshells without removing them to create cracks, which allows the marinade to penetrate.

3. Prepare the marinade by simmering water with black tea, soy sauces, spices, sugar, salt, and optional ingredients like Shaoxing wine.

4. Place the cracked eggs in the marinade, cover, and refrigerate for at least 12 hours, up to several days for deeper flavor and color.

5. When peeled, the eggs have a brown marbled pattern and a savory, aromatic taste from the tea and spices.

Characteristics and Consumption

Tea eggs with characteristic marbled pattern from steeping 

• The marbling effect is a key visual and a sign of traditional preparation.

• Tea eggs can be eaten hot or cold.

• They last up to five days in the refrigerator.

• The longer they soak, the richer the flavor becomes.

• Nutritional profile: about 61 calories per egg, with protein, fat, and minimal carbohydrates.

Chinese tea eggs combine the flavors of tea, soy sauce, and aromatic spices into a unique and flavorful egg snack that is both visually appealing and nutritious.

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