Chinese Tea Eggs - Marbled Eggs Flavored with Aromatic Chinese Tea and Spices
Recipe type: Eggs
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 10
Chinese tea eggs are sold by street vendors and roadside stops all over China. These aromatic and tasty treats not only look beautiful, but taste like heaven.
  • 10 Eggs
For the Tea Mixture
  • 3 Tbs Light soy sauce
  • 3 Tbs Rice wine or dry sherry
  • 1 Whole star anise
  • 1 Tbs Brown sugar
  • 1 Cinnamon stick
  • 2 Tbs Chinese black tea or 2 teabags black tea
  • 1 Tbs 5-Spice
  1. Place the eggs in a saucepan, cover with cold water and bring this to a boil. Lower the heat and simmer the eggs for 10 minutes.
  2. Drain the pot and cool the eggs under cold running water.
  3. Using the back of a teaspoon, tap the egg shells until the entire shell is crazed with cracks.
  4. Place the light soy sauce, rice wine, star anise, brown sugar, cinnamon stick, sliced ginger, black tea and 5 spice in a pot and pour in 1 liter of water.
  5. Bring this to a boil, lower the heat and simmer the mixture for 20 minutes.
  6. Add the eggs to the pot, bring the mixture back to a boil, lower the heat and simmer the eggs gently for 45 minutes.
  7. Remove the pot from the heat and allow the eggs to cool to a manageable temperature in the tea mixture.
  8. When they are cool enough to handle, peel the shells from the eggs to reveal the beautifully marbled and fragrant eggs.
  9. Slice the eggs into halves or quarters, transfer to platters and serve warm or cold.
Recipe by Whats4Chow at