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Savory Chinese Tea Eggs Recipe with Aromatic Spices Easy and Perfect

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A flavorful and easy-to-make recipe for Chinese tea eggs infused with aromatic spices like star anise, cinnamon, and black tea. Perfect as a savory snack or appetizer with a beautiful marbled pattern and deep, complex flavors.

Ingredients

Scale
  • 12 large eggs (preferably free-range)
  • 2 black tea bags (English Breakfast or Pu-erh recommended)
  • 3 whole star anise
  • 2 cinnamon sticks
  • 1 teaspoon Sichuan peppercorns
  • 4 whole cloves
  • 1 teaspoon fennel seeds
  • 1/2 cup (120 ml) light soy sauce
  • 2 tablespoons (30 ml) dark soy sauce (optional but recommended)
  • 2 tablespoons rock sugar or brown sugar
  • 6 cups (1.4 liters) water
  • 1 teaspoon salt

Instructions

  1. Place the 12 large eggs in a single layer in a large pot. Cover with cold water by about 1 inch (2.5 cm). Bring to a rolling boil over medium-high heat, then immediately reduce to low and simmer for 7 minutes.
  2. Transfer the eggs to an ice bath for 10 minutes to stop cooking and make peeling easier. Once cool, gently tap each egg all over with the back of a spoon to crack the shells without peeling them off.
  3. Discard the water from the pot. Add 6 cups (1.4 liters) of fresh water, 2 black tea bags, 3 star anise, 2 cinnamon sticks, 1 teaspoon Sichuan peppercorns, 4 cloves, 1 teaspoon fennel seeds, 1/2 cup (120 ml) light soy sauce, 2 tablespoons (30 ml) dark soy sauce, 2 tablespoons rock sugar, and 1 teaspoon salt. Bring to a gentle boil, stirring to dissolve sugar and salt.
  4. Carefully add the cracked eggs back into the simmering broth. Reduce heat to low and gently simmer for 1 hour, turning occasionally to ensure even color and flavor absorption.
  5. Turn off the heat, cover the pot, and let the eggs steep in the spiced tea broth for at least 8 hours or overnight.
  6. Peel the eggs just before serving. Serve warm or cold.

Notes

Cracking the eggshells without peeling is essential for the marbled effect and flavor infusion. Keep simmering heat low to avoid tough eggs. Overnight steeping is recommended for best flavor and marbling. Use high-quality soy sauce and fresh spices. For richer flavor, simmer an additional 30 minutes before steeping. Store in refrigerator up to 5 days; do not freeze.

Nutrition

Keywords: Chinese tea eggs, savory eggs, marbled eggs, star anise eggs, cinnamon eggs, aromatic spices, easy Chinese recipe, tea eggs recipe, protein snack

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