Tea Eggs: A Savory Snack with Rich Chinese and Taiwanese Flavors
This Tea Eggs recipe is inspired by traditional Chinese tea eggs but is crafted in a style closer to authentic Taiwanese tea eggs. Hard-boiled eggs are cracked and then simmered in a flavorful mix of black tea, soy sauces, cinnamon, and star anise, creating a deep, savory taste and beautiful marbled tea eggs. These tea eggs are perfect as a protein-packed snack or addition to meals, offering both a unique visual appeal and a satisfying umami flavor.
How hard would you work to get a tea egg? When I was little, my parents would take me mountain climbing on early weekend mornings. Do you know how hard it is for a little kid to crawl out of their cozy bed at 6 AM? However, my parents would always succeed in getting me out of bed, by tempting me with a tea egg.
After hours of climbing up and down the mountain, my ultimate reward was always a steamy tea egg from the “tea egg grandma” at the bottom of the mountains. Climbers practically ran down to grab the tea eggs before they sold out. Despite my begging and pleading, my reward was always ONE tea egg!
Why did I have to work so hard for a tea egg? For years, I thought to myself, one day when I grow up, I will learn how to make tea eggs, then make all the tea eggs that would fit in a pot and eat them all. Today, when I started making this dish, it felt like a dream come true!
I love boiling eggs with the Rapid Egg Cooker. The eggs come out silky smooth after they are peeled. I can’t stand peeling hard-boiled eggs forever and then end up with crater-covered eggs.
The secret ingredient to make the perfect tea egg is the star anise. It adds a licorice-like flavor that balances the salty soy sauce and black tea, with the sweet brown sugar and cinnamon stick, enhancing the aroma and flavors of the savory tea eggs. Beyond their delightful taste, tea eggs bring nutritional benefits. Eggs provide high-quality protein, essential amino acids, and vitamins B12 and D, supporting energy and bone health. The spices and tea contribute subtle antioxidants, enhancing the health profile of this snack. These Taiwanese-style tea eggs are an ideal choice for anyone seeking a flavorful yet nourishing snack.
These tea eggs are one of my family’s favorite snacks. I love to eat them because they taste so amazingly delicious! I always eat a whole bunch because I don’t have to climb mountains anymore to get just ONE tea egg! I only have to cook them!
I hope you will enjoy these delicious tea eggs, and please save this recipe so you don’t have to climb mountains to eat a tea egg!
This Tea Eggs recipe is a savory, soy-sauce-infused snack closer to Taiwanese tea eggs, featuring rich flavor and a beautiful marbled pattern.
- 12 Large Eggs
- 4 Cups Water
- 2 Bags Black Tea
- 2 Whole Star Anise
- 2 tablespoons Light Brown Sugar (normally we would use rock candy or rock sugar but any sugar will work)
- 1/4 Cup Light Soy Sauce
- 1/4 Cup Dark Soy Sauce
- Gather Your Ingredients:
Collect all ingredients, including eggs, tea bags, cinnamon stick, star anise, light brown sugar, light soy sauce, and dark soy sauce.
- Boil the Eggs:
Use a Dash egg cooker to hard-boil 12 eggs or boil them in a separate pot for about 10 minutes until firm. Once boiled, transfer the eggs to a bowl of cold water to chill them, making them easier to handle for the next step.
- Crack the Egg Shells:
Once the eggs are cool enough to handle, gently crack each shell with a spoon to create a marbled effect, typical of Chinese and Taiwanese tea eggs. Set aside for later.
- Brew the Tea:
Place the tea bags into a saucepan filled with 4 cups of water and bring it to a low simmer, allowing the tea to steep and create a rich base for the tea eggs.
- Add the Star Anise:
Add star anise to the saucepan to enhance the aroma with warm, spiced notes.
- Incorporate Cinnamon and Sugar:
Stir in a cinnamon stick and 2 tablespoons of light brown sugar, allowing the sugar to dissolve into the tea mixture and balance the savory flavors.
- Pour in the Soy Sauces:
Pour in ¼ cup each of light soy sauce and dark soy sauce, blending all ingredients to form a savory and fragrant broth.
- Simmer the Eggs in the Tea Mixture:
Submerge the cracked eggs in the tea mixture, allowing them to simmer for 1 hour so the flavor can seep in. After simmering, let the pot cool to the touch and then let the eggs soak in the broth overnight in the refrigerator to achieve a deeper color and richer taste.
- Serve and Enjoy:
Serve the marbled tea eggs in a bowl, garnished with a cinnamon stick and star anise, showcasing their beautiful patterns and enhanced flavors.
Servings 12
- Amount Per Serving
- Calories 90kcal
- Calories from Fat 45kcal
- % Daily Value *
- Total Fat 5g8%
- Saturated Fat 1.5g8%
- Cholesterol 186mg62%
- Sodium 400mg17%
- Potassium 60mg2%
- Total Carbohydrate 1g1%
- Sugars 0.5g
- Protein 7g15%
- Vitamin A 260 IU
- Calcium 30 mg
- Iron 1 mg
- Vitamin D 44 IU
- Vitamin E 0.5 IU
- Vitamin K 0.3 mcg
- Thiamin 0.02 mg
- Riboflavin 0.25 mg
- Niacin 0.04 mg
- Vitamin B6 0.06 mg
- Folate 24 mcg
- Vitamin B12 0.5 mcg
- Biotin 5 mcg
- Pantothenic Acid 0.7 mg
- Phosphorus 100 mg
- Iodine 24 g
- Magnesium 5 mmol
- Zinc 0.6 mcg
- Selenium 15 mg
- Copper 0.01 mg
- Manganese 0.01 mg
- Chloride 1.97 mmol
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Tips for Success:
- For the best marbling effect, gently tap each egg shell to create cracks without peeling it. This allows the tea mixture to seep into the egg whites, creating the signature pattern.
- Letting the eggs soak in the tea mixture overnight intensifies both flavor and color, essential for an authentic Taiwanese tea egg experience.
- Experiment with different types of black tea or even oolong for a unique twist on this traditional recipe. High-quality tea and fresh spices will give the best flavor.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.