We love to celebrate Chinese New Year in our house with a special Chinese meal. The menu varies from year to year, but we always start things off with edamame, prawn crackers and these tea eggs.
Carefully cracked hard-boiled eggs are simmered in their shells in a mixture of tea, soy sauce and spices, then left to steep until flavourful. When peeled, the cracks in the shell create a beautiful marbled effect.
Gung hay fat choy!
Tea eggs
(serves 6)
- 6 eggs
- 3 Tb soy sauce
- 1 tsp salt
- 1 Tb black tea leaves
- 2 star anise
- 1 cinnamon stick
- 1 tsp Szechuan peppercorns
- a pinch of sugar
- Place the eggs in a saucepan and cover with water. Bring to the boil over a medium flame, and cook for three minutes. Remove from the heat and run under cold water.
- Carefully crack the entire shell with the back of a spoon.
- Return the eggs to the pot, along with the soy sauce, salt, tea leaves, star anise, cinnamon stick, Szechuan peppercorns and sugar.
- Cover with water and heat to a simmer over a medium low flame for at least half an hour and up to two hours, topping up the water as necessary.
- Remove from the heat. The eggs can be eaten now, or left to steep in their cooking liquid in the fridge for up to 24 hours. Serve at room temperature to bring out the flavour.
Ten More Bites 
Gorgeous images! I’ll have to try this.
Thank you, Sarah! It’s very satisfying to peel them and see how the marbling has turned out…
I love eggs! They’re so fun!!
We Celebrate Chinese New Year as well! Tea eggs are loved by my kids. Thanks for sharing a recipe for them!
You’re most welcome!