Chinese Tea Eggs

Follow our step-by-step guide on how to make Chinese Tea Eggs.

1. Step 1

   To start your flavorful journey, grab a large saucepan and combine 3 cups of water with black tea leaves, soy sauce, black soy sauce, tangerine zest, a cinnamon stick, star anise, and a pinch of salt (just 1/4 teaspoon will do).

2. Step 2

   Place the saucepan over medium-high heat and bring this aromatic mixture to a lively boil.

3. Step 3

   Once it’s bubbling away, lower the heat to a gentle simmer, cover the saucepan, and let it work its magic for 3 hours.

4. Step 4

   This slow simmering process allows all those wonderful flavors to meld beautifully.

5. Step 5

   While your tea mixture is simmering, it’s time to prepare the eggs.

6. Step 6

   Take 8 large eggs and sprinkle in the remaining teaspoon of salt in a medium pot.

7. Step 7

   Cover the eggs with cold water and set the pot over high heat.

8. Step 8

   Bring the water to a rolling boil, and once it’s bubbling, reduce the heat to low and let the eggs simmer for 20 minutes.

9. Step 9

   After that, carefully remove the pot from the heat, drain the hot water, and cool the eggs under cold running water.

10. Step 10

    Once the eggs are cool enough to handle, gently tap each one with the back of a spoon to crack the shells, but don’t peel them just yet! After your tea mixture has simmered for a full 3 hours, it’s time to add the cracked eggs.

11. Step 11

    Carefully place them into the saucepan, ensuring they’re fully submerged in the fragrant tea.

12. Step 12

    Now comes the best part: let the eggs steep in this delicious mixture for at least 8 hours.

13. Step 13

    For an even richer flavor, consider letting them soak for up to 1 and a half days.

14. Step 14

    The longer they steep, the more infused and flavorful they’ll become, making for a delightful treat that’s well worth the wait! Enjoy the process and the wonderful aromas that fill your kitchen.