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.
🌴 Ingredients:
· 10 eggs
· 2-3 black tea bags (or 10g loose black tea)
· 2 star anise
· 1 small piece of cinnamon stick
· 2 bay leaves
· A small pinch of Sichuan peppercorns
🌴 Seasonings:
· 3 tbsp light soy sauce (about 30ml)
· 1 tbsp dark soy sauce (about 10ml, for color)
· 1 tsp sugar (about 5g, to enhance flavor)
· 1 tbsp salt (about 15g, the broth should be salty for flavor)
· Water, enough to cover the eggs
🌴 Instructions:
- Boil the Eggs
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. ⚠️ Note: Soaking in cold water makes peeling easier and prevents the eggs from sticking. I’ve tried it without, and they peeled messily. - Crack the Eggs
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. ⚠️ Note: More cracks mean more flavor, but don’t smash them. I’ve tried tapping too hard, and they fell apart during simmering. - Simmer the Eggs
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. ⚠️ Note: The broth should be salty so the eggs absorb the flavor. I’ve tried using less salt, and the eggs tasted bland inside. - Soak for Flavor
Turn off the heat and let the eggs soak in the broth for at least 4 hours (overnight is best) for a deeper flavor. ⚠️ Note: The longer they soak, the better they taste. I’ve tried eating them right away, and the flavor was only on the surface.
💡 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.
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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