- 6 Large eggs
- 3 ½ cups Watercold, or as needed
- 1 tsp Salt
- 2 tbsp Soy sauce
- ½ cup Brewed black tea
- 2 whole pods Star Anisebroken into pieces
- 1 Cinnamon stick
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:
Steps to make Chinese Tea Eggs
Prepare steeping liquid