Chinese Tea Eggs in Spiced Soy and Tea Broth

Quick Recipe Version (TL;DR)

• Yield: 6 tea eggs (about 3 servings, 2 eggs each)
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 8 hours 50 minutes (includes 8-hour soak)

Quick Ingredients

• 6 large eggs
• 3 cups (720 ml) water
• 1/2 cup (120 ml) soy sauce
• 2 tbsp (30 ml) dark soy sauce (optional, for deeper color)
• 2 tbsp (25 g) packed brown sugar
• 2 black tea bags (or 2 tbsp / 6 g loose-leaf black tea)
• 3 whole star anise
• 1 (3-inch / 8 cm) cinnamon stick
• 1 tsp Sichuan peppercorns
• 2 bay leaves
• 6 thin slices fresh ginger (about 15 g)
• 1 tsp kosher salt (optional, to taste)

Do This

• 1. Hard-boil eggs: simmer 11 minutes, then ice-bath 5 minutes.
• 2. Gently crack shells all over (don’t peel) to create a spiderweb pattern.
• 3. Make the tea-soy broth: simmer water, soy sauces, sugar, tea, and spices for 10 minutes.
• 4. Add cracked eggs and simmer very gently for 20 minutes.
• 5. Turn off heat and cool eggs in the broth for 1 hour.
• 6. Refrigerate eggs submerged in broth for at least 8 hours (overnight is best).
• 7. Peel, slice, and serve; keep leftovers chilled in the broth up to 4 days.

---

Why You’ll Love This Recipe

• Beautiful marbling: Cracked shells let the tea-soy broth stain the whites in dramatic, webby patterns.
• Deep, cozy flavor: Black tea, star anise, cinnamon, and soy create a savory-sweet, aromatic egg.
• Great make-ahead: They taste even better after an overnight soak.
• Snack, topping, or side: Perfect with rice, noodles, congee, or as a protein-rich snack.

Grocery List

• Produce: fresh ginger
• Dairy: none
• Pantry: large eggs, soy sauce, dark soy sauce (optional), brown sugar, black tea bags (or loose-leaf black tea), star anise, cinnamon stick, Sichuan peppercorns, bay leaves, kosher salt (optional)

Full Ingredients

Eggs

• 6 large eggs, cold from the refrigerator
• Ice and cold water (for the ice bath)

Tea-Soy Braising Broth

• 3 cups (720 ml) water
• 1/2 cup (120 ml) soy sauce
• 2 tbsp (30 ml) dark soy sauce (optional, for deeper color and a more dramatic marble effect)
• 2 tbsp (25 g) packed brown sugar
• 2 black tea bags (or 2 tbsp / 6 g loose-leaf black tea)
• 3 whole star anise
• 1 (3-inch / 8 cm) cinnamon stick
• 1 tsp Sichuan peppercorns
• 2 bay leaves
• 6 thin slices fresh ginger (about 15 g)
• 1 tsp kosher salt (optional; add only if you want a saltier egg)

Optional for Serving

• Steamed rice, congee, or noodle soup
• Thinly sliced scallions
• Toasted sesame seeds
• A drizzle of chili oil

Step-by-Step Instructions

Step 1: Set up an ice bath

Fill a medium bowl halfway with ice and add cold water to make a very cold bath. This stops the cooking quickly (so the yolks don’t overcook) and makes the shells easier to crack cleanly for that classic marbled look.

Step 2: Hard-boil the eggs

Place the 6 eggs in a medium saucepan and add enough water to cover them by 1 inch (2.5 cm). Set the pan over high heat and bring to a full boil.

As soon as it reaches a boil, reduce the heat to maintain a gentle simmer (small, steady bubbles). Simmer for 11 minutes for fully set yolks that are still tender.

Step 3: Chill, then crack the shells for marbling

Use a slotted spoon to transfer the eggs to the ice bath. Let them chill for 5 minutes.

Working with one egg at a time, gently tap it all over on the counter (or with the back of a spoon) to create lots of small cracks. You want a “spiderweb” pattern across the shell, but keep the shell on and avoid knocking off big pieces. The more fine cracks you make, the more detailed the marbling will be.

Step 4: Build the tea-soy broth

In a clean medium saucepan (large enough to hold the eggs in a single layer if possible), combine:

3 cups (720 ml) water, 1/2 cup (120 ml) soy sauce, 2 tbsp (30 ml) dark soy sauce (if using), 2 tbsp (25 g) brown sugar, the 2 tea bags, 3 star anise, 1 cinnamon stick, 1 tsp Sichuan peppercorns, 2 bay leaves, and ginger slices.

Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook for 10 minutes to infuse the liquid.

Step 5: Simmer the cracked eggs gently

Carefully lower the cracked eggs into the simmering broth. Adjust the heat so the liquid stays at a very gentle simmer (you want it hot and barely bubbling, not rapidly boiling, which can make eggs bump and chip too much).

Simmer for 20 minutes. If any eggs float up, gently turn them once or twice so the cracks spend time submerged and the color develops evenly.

Step 6: Soak for deep flavor and dramatic color

Turn off the heat. Let the eggs cool in the broth at room temperature for 1 hour.

Then transfer the eggs and broth to a container, making sure the eggs are fully submerged (use a small plate to weigh them down if needed). Cover and refrigerate for at least 8 hours, or up to 24 hours for deeper flavor and darker marbling.

Step 7: Peel, slice, and serve

When ready to eat, remove an egg from the broth and peel under a thin stream of running water to help the shell release cleanly. Slice in half lengthwise to show the marbled white.

Serve at cool room temperature or gently warmed. If you want them warm, place peeled eggs in a small saucepan with some broth and heat on low until the liquid reaches 165°F (74°C) and the eggs are warmed through (avoid boiling, which can toughen the whites).

Pro Tips

• Crack thoughtfully: Lots of small cracks create intricate marbling. Big gaps can lead to blotchy patches.
• Use dark soy for that classic tea-egg color: It deepens the brown tone without needing extra salt.
• Don’t rush the soak: The eggs will taste good after 4 hours, but 8–24 hours delivers the bold, tea-spice flavor most people expect.
• Keep the simmer gentle: A hard boil can make eggs collide and shed shell pieces, muddying the pattern.
• Re-use the broth (safely): If you want, strain and boil the broth for 3 minutes, cool, and reuse once within 24 hours—always keep it refrigerated.

Variations

• Spicy tea eggs: Add 2 dried chilies plus 1/2 tsp chili flakes to the broth.
• Citrusy aroma: Add 2 strips (about 2 x 1 inch / 5 x 2.5 cm) dried orange peel or fresh orange zest (removed in wide strips).
• Different tea styles: Swap black tea for oolong (more floral) or pu-erh (earthier), using the same amount.

Storage & Make-Ahead

Store tea eggs peeled or unpeeled in a covered container in the refrigerator, fully submerged in the broth, for up to 4 days. The flavor and marbling deepen over time. For best texture, peel just before serving. If you plan to pack them for lunch, keep them chilled and transport in an insulated bag with an ice pack.

Nutrition (per serving)

Approximate, based on 2 eggs plus some absorbed marinade; actual values vary. Per serving (2 tea eggs): Calories: 210; Protein: 13 g; Fat: 14 g; Carbohydrates: 7 g; Fiber: 1 g; Sugars: 6 g; Sodium: 1150 mg.