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    You are in: Home / Recipes / Tea Leaf Eggs Recipe
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    Tea Leaf Eggs

    Tea Leaf Eggs. Photo by rpgaymer

    1/2 Photos of Tea Leaf Eggs

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 5 mins

    5 mins

    2 hrs

    Sue Lau's Note:

    These delicately flavored eggs have an intricate marbled appearance.

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    Units: US | Metric


    1. 1
      In saucepan cover eggs with cold water to a depth of at least 1 inch above eggs.
    2. 2
      Rapidly bring to a boil; cover pan tightly; reduce heat, and simmer for 15 minutes.
    3. 3
      Rinse quickly in cold water till eggs are cool enough to handle; drain.
    4. 4
      Tap eggs lightly all over till eggs are a network of fine cracks, but DO NOT PEEL.
    5. 5
      Return eggs, gently to the saucepan, add soy sauce, aniseed (or star anise), cinnamon, tea (in a tea ball), sugar, salt, and 2 cups of the cold water.
    6. 6
      Bring to a boil; then reduce heat, and simmer, covered, for 1 1/2 hours, adding water to keep eggs covered, if needed.
    7. 7
      Drain eggs, and chill.
    8. 8
      To serve, roll eggs between the palms of your hands to loosen shell; peel, starting from the large end of egg.

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    Ratings & Reviews:

    • on November 08, 2002


      Having tasted tea leaf eggs at an international fair many years ago, I had always wanted to try making them at home. This produced gorgeous looking eggs - they have a rich brown shell that makes them look almost like chocolate eggs. When peeled, the whites of the eggs have a lovely veining effect from the tea/spice mixture. While these were very good, I was expecting to taste a bit more of the spices - despite the long steeping, I could hardly detect any cinnamon or star anise flavor. Regardless of this, the eggs were still tasty and were really quite striking to look at on the plate. I will make these again, perhaps using a heavily spiced tea such as Chai, to perk up the flavor a bit more, and maybe throw in a few extra star anise.

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    • on October 16, 2003


      I am of Asian descent, and my grandma always used to make tea eggs that tasted exactly like these!! Note to anyone who can't find black tea: you can also use 4 bags of Tetley or Red Rose.

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    • on April 30, 2014


      I made these very cool eggs for Easter. I really liked the marbling effect and the very subtle flavor from the tea and spices. I ended up simmering these for like five hours, and steeping them overnight in the fridge. This recipe might just become a yearly tradition, thanks!

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    Read All Reviews (9)


    Nutritional Facts for Tea Leaf Eggs

    Serving Size: 1 (105 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 81.9
    Calories from Fat 46
    Total Fat 5.1 g
    Saturated Fat 1.5 g
    Cholesterol 211.5 mg
    Sodium 605.3 mg
    Total Carbohydrate 1.6 g
    Dietary Fiber 0.2 g
    Sugars 0.9 g
    Protein 7.0 g

    The following items or measurements are not included:

    tea leaves

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