Chinese Tea Eggs
Ready in 45 minutes
These beautiful, marbled eggs have a subtle tea flavor. They’re great for breakfast, as a snack, or in an egg salad.
8 extra large Eggs
1 tablespoon Five spices powder
2 tablespoons Soy sauce
2 tablespoons Black tea leaves
1 teaspoon Salt
Hard boil eggs. Remove eggs from water, do not discard water. Use a heavy spoon (I use head of metal ice cream scooper) to break the shell (do not peel) all over the surface of each egg. Return the eggs to the hot water. Add remaining ingredients and simmer for 1 hour. After eggs have cooled, transfer eggs and liquid into a storage container. Allow to sit overnight.
To eat, peel and enjoy the beautiful marbled design and smoky tea flavor. Also makes a delicious egg salad.
Use a decent black tea, not the cheap tea bags from the supermarket. Many reasonably priced teas can be found at Asian specialty stores.