Total Time
2hrs 5mins
Prep 5 mins
Cook 2 hrs

These delicately flavored eggs have an intricate marbled appearance.


  1. In saucepan cover eggs with cold water to a depth of at least 1 inch above eggs.
  2. Rapidly bring to a boil; cover pan tightly; reduce heat, and simmer for 15 minutes.
  3. Rinse quickly in cold water till eggs are cool enough to handle; drain.
  4. Tap eggs lightly all over till eggs are a network of fine cracks, but DO NOT PEEL.
  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. Bring to a boil; then reduce heat, and simmer, covered, for 1 1/2 hours, adding water to keep eggs covered, if needed.
  7. Drain eggs, and chill.
  8. To serve, roll eggs between the palms of your hands to loosen shell; peel, starting from the large end of egg.
Most Helpful

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.

HeatherFeather November 08, 2002

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.

horseplay October 16, 2003

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!

rpgaymer April 30, 2014