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Chinese Tea Egg Recipe for Chinese New Year!

Chinese New Year starts this Friday!  Chinese holidays always make me wish that I was a kid again, at home with my family.  When I feel like that, not even alcohol can make me feel better.  Only food can.

Chinese Tea Eggs

So I decided to try making Chinese tea eggs.  We used to eat Chinese tea eggs all the time growing up.  Now, not so much.  I don’t even see it very often in Chinese cafes or delis up here in the Bay Area.  Maybe my tea egg radar is a little off, guiding me to the wrong places.

I went egg crazy.  It took a couple tries to get the recipe right, but the apartment smelled amazing!  And now I have enough Chinese tea eggs to carry me through the new year.  =)


Chinese Tea Eggs
  • 6 - 8 eggs
  • 5 cups water
  • 3 Tbsp black tea leaves
  • 1 cup soy sauce
  • 2 star anise
  • 1 cinnamon stick
  • 4 cloves
  • 1 tsp Chinese five spice
  • 1 tsp sugar
  1. Fill a pot with the eggs and the water, making sure the eggs are covered completely by the water. You may have to add more water, depending on the size of the pot.
  2. Cover and bring to a boil. Boil the eggs for 10 minutes.
  3. Turn off the heat and remove the eggs from the pot. Run the eggs under cold water until they are cool to the touch.
  4. Using the back of a spoon, gently crack each egg shell all over.
  5. Return the eggs to the pot of water and add the remaining ingredients. If you added more water when boiling the eggs, increase the amount of soy sauce so you maintain a 5:1 ratio.
  6. Bring the mixture to a boil and then immediately turn the heat to low.
  7. Simmer the eggs in the mixture for 2 hours.
  8. Turn off heat and steep the eggs for a few hours (I steeped mine overnight)
Adapted from Rasa Malaysia's Chinese Tea Eggs recipe and Steamy Kitchen's Chinese Marbled Tea Eggs recipe



One Response to “Chinese Tea Egg Recipe for Chinese New Year!”

  1. todd says:

    These look awesome. Incredible photography. I can’t wait to taste one!

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