Chinese🥚 Egg & tofu

Authentic Chinese Tea Eggs

Name: Authentic Chinese Tea Eggs
Total time: 1 h
Yield: 8 servings
Cuisine: Chinese
Ingredients: 8-10 eggs; 2 star anise; 4 bay leaves; 2 tsp Sichuan peppercorn; 1 cinnamon stick; 3 garlic cloves; 2 dried red chilies; 6 tbsp soy sauce; 2½ tbsp dark soy sauce; 1 tbsp brown sugar; 1 tsp salt; 2 tbsp black tea leaves; 2½ cups water

⏱ 60 min🍽 Serves 8

Chinese tea eggs are a popular breakfast item that can also be served as a noodle topper or included in lunch boxes. This recipe allows you to cook the eggs to your preferred doneness while infusing them with a complex spiced brine that creates a beautiful marbled pattern. The eggs are best enjoyed cold or at room temperature after marinating for at least 24 hours, and the flavorful brine can be saved and reused.

Adapted from a video by Souped Up Recipes

Authentic Chinese Tea Egg Recipe (With Methods to Reuse the Brine)

Watch on YouTube

Ingredients

eggs8-10
star anise2
bay leaves4
Sichuan peppercorn2 tsp
cinnamon stick1
garlic cloves3
dried red chiliesoptional2
soy sauce6 tbsp
dark soy sauce2½ tbsp
brown sugar

Steps

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1
Remove the eggs from the refrigerator and leave them on the countertop for 30 minutes to reach room temperature.
2
Choose an appropriately sized pot that can fit all the eggs in a single layer without stacking to ensure proper cooking and complete liquid coverage.
3
Add the star anise, bay leaves, Sichuan peppercorns, cinnamon stick, and dried red chilies (optional) to the pot. If you lack some spices, substitute with 1.5 teaspoons of five-spice powder.
4
Add the lightly crushed garlic cloves (unpeeled) to release their flavor.
5
Add the soy sauce, dark soy sauce, brown sugar, and salt. The higher salt content ensures the brine is salty enough so that when the flavor infuses into the eggs, they taste perfectly seasoned.
6
Pour in the water and add the black tea leaves (or 5 tea bags; oolong tea is also suitable).
7
Cover the pot and turn the heat to medium. Bring to a boil and start timing immediately—do not leave, as you need to track the exact moment boiling begins to control the egg doneness.
8
Choose your desired cooking time: 4 minutes for runny yolk eggs, 7 minutes for medium-soft eggs with a sticky center, 10 minutes for fully cooked but tender eggs, or 40 minutes for traditional street-vendor style with dark, dense whites and dry, crumbly yolks.
9
During boiling, lightly tap each egg with two spoons to gently crack the shell—this is essential for deep flavor infusion. Be gentle as the eggs are not yet fully cooked and excessive tapping may break them.
10
Once the cooking time is up, turn off the heat and transfer the eggs to an ice bath for 2-3 minutes to stop the cooking process. Skip the ice bath if making traditional 40-minute eggs.
11
If making runny yolk eggs, also cool the tea brine by placing the pot in ice water and swirling—the stainless steel conducts heat well and should cool to lukewarm in about 3 minutes.
12
Remove the eggs from the ice bath and transfer them to a non-reactive container such as glass or ceramic, then pour in the brine ensuring everything is fully submerged. Use non-reactive containers as the high-salt brine can react with metal.
13
Refrigerate for at least 24 hours before eating. The eggs can be enjoyed cold or at room temperature, and while they can be reheated, the yolk texture may change. They keep refrigerated for up to 5 days and become more flavorful and salty over time.

Authentic Chinese Tea Eggs

Ingredients

Steps

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