茶叶蛋，是中国人最熟悉的街头小吃之一。鸡蛋煮熟后敲出裂纹，再用红茶、香料和酱油慢慢卤制，蛋白入味，蛋黄绵密，带着浓郁的茶香和卤香。不管是当早餐还是零食，都超级解馋。
Tea Eggs are one of the most familiar street snacks in China. Hard-boiled eggs are cracked and simmered in a broth of black tea, spices, and soy sauce. The egg whites absorb all the savory, aromatic flavors, and the yolks are rich and creamy. They’re perfect as a breakfast or a snack.
🌴食材 | Ingredients：
鸡蛋，10个。/ Eggs, 10.
红茶包，2~3包（或红茶茶叶10g）。/ Black tea bags, 2-3 (or 10g loose black tea).
八角，2个。/ Star anise, 2.
桂皮，1小块。/ Cinnamon stick, 1 small piece.
香叶，2片。/ Bay leaves, 2.
花椒，1小撮。/ Sichuan peppercorns, a small pinch.
🌴调味 | Seasonings：
生抽，3勺（约30ml）。/ Light soy sauce, 3 tbsp (about 30ml).
老抽，1勺（约10ml，上色用）。/ Dark soy sauce, 1 tbsp (about 10ml, for color).
白糖，1小勺（约5g，提鲜）。/ Sugar, 1 tsp (about 5g, to enhance flavor).
盐，1勺（约15g，卤汁要偏咸才入味）。/ Salt, 1 tbsp (about 15g, the broth should be salty for flavor).
清水，足量（没过鸡蛋）。/ Water, enough to cover the eggs.
🌴做法 | Instructions：
1，煮鸡蛋 | Boil the Eggs
鸡蛋冷水下锅，水开后煮8分钟，捞出放入冷水中浸泡，剥去蛋壳。⚠️ 煮好后立刻泡冷水，蛋壳才容易剥，鸡蛋也不会粘壳。我试过不泡冷水，结果剥得坑坑洼洼的。
Place the eggs in a pot of cold water. Bring to a boil and cook for 8 minutes. Remove and soak in cold water, then peel the shells. ⚠️ Soaking in cold water makes peeling easier and prevents the eggs from sticking. I’ve tried it without, and they peeled messily.
2，敲裂纹 | Crack the Eggs
用刀背或勺子轻轻敲打鸡蛋表面，敲出均匀的裂纹，但别敲碎。⚠️ 裂纹越多越入味，但别敲太碎，不然卤的时候鸡蛋会散。我试过敲得太用力，结果煮出来全散了。
Gently tap the surface of the eggs with the back of a knife or a spoon to create even cracks, but don’t break them apart. ⚠️ More cracks mean more flavor, but don’t smash them. I’ve tried tapping too hard, and they fell apart during simmering.
3，卤鸡蛋 | Simmer the Eggs
锅里加入足量清水，放入红茶包、八角、桂皮、香叶、花椒、生抽、老抽、白糖和盐，大火煮开。放入敲好的鸡蛋，转小火，盖上锅盖卤30分钟。⚠️ 卤汁一定要偏咸，鸡蛋才入味。我试过盐放少了，结果鸡蛋里面没味道。
Add plenty of water to a pot with the tea bags, star anise, cinnamon, bay leaves, Sichuan peppercorns, light soy sauce, dark soy sauce, sugar, and salt. Bring to a boil. Add the cracked eggs, reduce to low heat, cover, and simmer for 30 minutes. ⚠️ The broth should be salty so the eggs absorb the flavor. I’ve tried using less salt, and the eggs tasted bland inside.
4，浸泡入味 | Soak for Flavor
卤好后关火，让鸡蛋在卤汁中浸泡至少4小时（最好过夜），味道更浓郁。⚠️ 浸泡时间越长越入味，别急着吃。我试过卤完就吃，味道只在表面。
Turn off the heat and let the eggs soak in the broth for at least 4 hours (overnight is best) for a deeper flavor. ⚠️ The longer they soak, the better they taste. I’ve tried eating them right away, and the flavor was only on the surface.
宝宝们，茶叶蛋的精髓在于“裂纹均匀，浸泡入味”。鸡蛋煮好后立刻泡冷水，蛋壳才容易剥。敲裂纹时别太用力，敲出均匀的裂纹就行。卤汁一定要偏咸，鸡蛋才入味。卤好后浸泡至少4小时，最好过夜，味道才浓郁。
Tips: The key to Tea Eggs is “even cracks and a long soak.” Soak the eggs in cold water after boiling for easy peeling. Tap gently to create even cracks. The broth should be salty for the eggs to absorb the flavor. Soak for at least 4 hours, preferably overnight.
这道【茶叶蛋 | Tea Eggs】是中国人最熟悉的街头小吃之一。如果你喜欢这种卤味小吃，还可以试试我之前写的【煎饼果子 | Jianbing】。想看更多面点和小吃，可以逛逛我的【主食/小吃 | Rice, Noodles & Dim Sum】分类。
If you enjoy this savory snack, you should also try my Jianbing. For more dim sum and snacks, check out my Rice, Noodles & Dim Sum category.
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