Chinese Tea Eggs
Serves: 12 eggs
An easy & delicious recipe for Chinese Tea Eggs, perfect for a simple dinner or as part of a Chinese New Year meal.
Ingredients
- 12 eggs
For the Braising Liquid
- 1 litres (4 cups) water
- 2 tablespoons Lady Grey or Jasmine tea leaves
- 125 ml (½ cup) soy sauce
- 2 star anise
- 1 cinnamon stick
- 1 tablespoon light brown sugar, or dark brown sugar
Instructions
To Prepare the Eggs
- Use a needle or similar instrument to pierce a small hole in the base of each egg. This will help you to peel the eggs easily later.
- Place the eggs in a large pot filled with cold water.
- Bring to a boil and cook over medium-high heat for 10-12 minutes.
- Drain the eggs.
- Place the eggs in a large bowl of cold water in the sink.
- When the eggs are cool enough to handle, use a teaspoon to gently tap the eggs all over until they are lightly cracked but the shell still remains intact around the egg. The cracks will allow the tea mixture to seep through the shell and marble the eggs and to add flavour.
To Braise the Eggs on the Stove
- Put all of ingredients for the braising liquid into a large saucepan.
- Bring the mixture to a boil, and then turn it down to a low simmer.
- Gently place all of the cracked eggs into the saucepan.
- Simmer over very low heat for about 3 hours.
- You can serve the eggs right away, or leave the eggs to cool completely in the saucepan in the tea mixture and place it in the fridge overnight. If the latter, the eggs will take on more flavour from the tea mixture. To serve, gently heat the eggs in the tea mixture over medium-high heat until they are completely warm through.
- You can serve the warm eggs as they are and allow your guests to peel the eggs at the table, but I usually peel them first so that everyone can admire the marbled texture on the eggs.
To Steep the Eggs in the Fridge
- Put all of ingredients for the braising liquid into a large saucepan.
- Bring the mixture to a boil.
- Set the liquid aside to cool to room temperature.
- Place all of the cracked eggs into a glass container or bowl where they will fit snugly. Alternatively, a large ziplock freezer bag also works well.
- Poor the cooled braising liquid over the eggs.
- Cover the container (or seal the bag).
- Place the eggs in the fridge to steep for 12 to 24 hours.
Kitchen Notes
- STORAGE
Once the eggs are removed from the marinade, they can keep in the fridge for 2-3 days. - OVEN & STOVE TEMPERATURES
All recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer’s handbook. - CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.