Tea Leaf Eggs

READY IN: 2hrs 5mins
Recipe by Sue Lau

These delicately flavored eggs have an intricate marbled appearance.

Top Review by HeatherFeather

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.

Ingredients Nutrition

Directions

  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.

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