Tea Leaf Eggs

Tea Leaf Eggs created by rpgaymer

These delicately flavored eggs have an intricate marbled appearance.

Ready In:
2hrs 5mins
Serves:
Units:

ingredients

directions

  • In saucepan cover eggs with cold water to a depth of at least 1 inch above eggs.
  • Rapidly bring to a boil; cover pan tightly; reduce heat, and simmer for 15 minutes.
  • Rinse quickly in cold water till eggs are cool enough to handle; drain.
  • Tap eggs lightly all over till eggs are a network of fine cracks, but DO NOT PEEL.
  • 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.
  • Bring to a boil; then reduce heat, and simmer, covered, for 1 1/2 hours, adding water to keep eggs covered, if needed.
  • Drain eggs, and chill.
  • 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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RECIPE MADE WITH LOVE BY

@PalatablePastime
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@PalatablePastime
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"These delicately flavored eggs have an intricate marbled appearance."

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  1. rpgaymer
    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!
  2. rpgaymer
    Tea Leaf Eggs Created by rpgaymer
  3. Gran Dee
    These were OK. Made for Chinese New Year Dimsum for my Red Hat group. The shells and skin underneath were very hard and the tea/soy solution didn't get to marblelize as it should have. May try again next year.
  4. Maggies mamma
    I usually don't like eggs but these were great! I'm going to have to try somemore of your redipes. Yahoo answers crazy cluckin chicken knew she saw the your name and page before. lol
  5. wallflower71327
    It's kinda hard to know how hard to smack theeggs and sometimes they explode and the yolk comes out.
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