A boiled egg might seem basic, but when it takes a slow, fragrant bath in tea, soy sauce, and spices, it transforms into something that feels like a dish that deserves a 5 star review. Tea eggs are a masterpiece of both taste and appearance, the cracked shells let in streaks of deep, earthy flavor, creating gorgeous marble-like patterns on the egg white.
They’re slightly smoky, subtly spiced, downright addictive and perfect as a snack or a side dish on a lunch table.
What Are Chinese Tea Eggs?
Chinese tea eggs, also known as marbled eggs, are a popular street food and homemade delicacy across China, Taiwan, and other parts of Asia. They’re made by first hard-boiling eggs, then gently cracking the shells before simmering them again in a flavorful mix of black tea, soy sauce, spices, and sometimes a hint of sweetness.
Traditionally, they were sold by street vendors and in tea shops, often enjoyed as a warming snack on chilly days.
Pro Tips for the Best Tea Eggs
- Crack and don’t shatter the eggs. You want spiderweb-like cracks on the shells, not broken pieces, so press gently against a countertop.
- The longer they sit, the better. Leaving the eggs in the tea marinade overnight and in the fridge intensifies both the flavor and the marble pattern.
- Choose the right tea. Black tea is classic, but oolong or pu-erh will give a deeper, more robust profile.
- Don’t rush the boiling time. Low and slow allows the eggs to absorb the spice-infused sauce without turning rubbery.
Frequently Asked Questions
Can I use green tea instead of black tea?
Yes, but the flavor will be lighter and more grassy. Black tea is preferred for its depth and color.
Do tea eggs taste like regular boiled eggs?
Not at all. Tea eggs have a savory, slightly smoky, and spiced flavor that regular boiled eggs can only dream about.
How long should I marinate tea eggs?
A minimum of 2 hours will give you flavor, but overnight is ideal for maximum taste and beautiful marbling.
Can I make tea eggs without soy sauce?
You can, but you’ll lose that rich umami depth and dark color. If avoiding soy, try tamari or coconut aminos.
How to Store Tea Eggs
Store cooled tea eggs in their marinade in an airtight container in the fridge for up to 5 days. They actually taste better after the first day as the flavors deepen.
Ingredients
How to Make Chinese Tea Eggs
Place the eggs in a pot, cover with water, and cook for a couple of minutes. Drain the hot water and run cold water over the eggs. Once they’re cool enough to handle, gently roll each egg on the countertop to create cracks all over the shell without peeling it.
Place the eggs in a pot, cover with water, and cook for a couple of minutes. Drain the hot water and run cold water over the eggs. Once they’re cool enough to handle, gently roll each egg on the countertop to create cracks all over the shell without peeling it.
In a clean pot, cook them in water with soy sauce, tea, cinnamon, and salt until the shells trun brown.
In a clean pot, cook them in water with soy sauce, tea, cinnamon, and salt until the shells trun brown.
Peel to reveal the marbled beauty, slice in half, and enjoy warm or cold.
Peel to reveal the marbled beauty, slice in half, and enjoy warm or cold.
;Resize,width=767;)
