Chinese Tea Eggs

Marbled Eggs
Marbled Eggs
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6 Large eggs
3 ½ cups Water cold, or as needed
1 tsp Salt
2 tbsp Soy sauce
½ cup Brewed black tea
2 whole pods Star Anise broken into pieces
1 Cinnamon stick

Nutritional information


Chinese Tea Eggs


Serve these marbled Chinese Tea Eggs for breakfast during the Lunar New Year holiday and enjoy the most flavorful eggs you have ever tasted! Bonus, they are super easy and fun to make. To make this dish gluten-free, feel free to sub tamari for the soy sauce the recipe asks for. Pro tip: Make sure the cracks in the egg break the thin membrane between the egg white and the shell; otherwise, you won’t get that nice, distinctive marbling. 

Start by boiling eggs, and once cool, gently crack the eggshell with a spoon. Try to create as many cracks as you can while making sure the eggshell remains intact. It’s OK if a few small pieces come off. Prepare the steeping liquid and add eggs. Allow the egg to simmer over low heat for 2 hours. Turn off the heat and let the eggs continue to steep until ready to serve. Peel the eggs and serve. Easy! 

To make the Chinese Tea Eggs, you will need the following ingredients:

Ingridiens for Chinese Tea Eggs

Steps to make Chinese Tea Eggs


Cook eggs


Place 6 eggs in a saucepan with cold water, enough that the eggs are covered by about ½ inch. Cover with a lid and bring to a rolling boil. Once boiling starts, remove the saucepan from heat and let the eggs stand in the hot water for about 15-20 minutes.


Cool eggs


Remove the eggs from the saucepan and reserve the water. Rinse the eggs with cold water.


Crack eggs


Gently tap the hard-boiled eggs with the back of a spoon until the entire surface is lightly cracked. Make sure the shell remains intact.


Prepare steeping liquid


Bring the reserved water in the saucepan back to a boil and add 1 teaspoon salt, 2 tablespoons soy sauce, ½ cup brewed black tea, 2 whole star anise pods broken into pieces, and 1 cinnamon stick.


Add eggs


Add the eggs and simmer on low, stirring occasionally, for 2 hours. Turn off the heat and let the eggs steep in the hot liquid for stronger flavor until ready to serve.



Remove the shells and serve.

These savory Chinese Tea Eggs are steeped in a flavorful concoction of black tea, soy sauce, and spices such as star anise and cinnamon. With a beautiful marble pattern and flavorful yolk, these eggs are both fun to cook and eat. Give this recipe a go soon, and please come back to leave a comment below with your thoughts.

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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Total Reviews: 1

Your eggs came out really nicely marbled! Thanks for sharing the recipe!

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