Tea Eggs

Looking for a delicious appetizer that will "Wow!" your guests? The marble-look of Tea Eggs will definitely be a hit at any gathering. This recipe serves 4.


You will need:
  • 8 eggs
  • 4 cups water
  • 2 bags of black tea
  • 3 tablespoons soy sauce
  • 1 1/2 teaspoons salt
  • 1 piece star anise


  1. Place eggs in medium sauce pan. Add enough cold water to cover. Bring to a gentle boil over medium heat and cook for five minutes. Drain and rinse well with cold water for five minutes, let stand in cold water for another five minutes.

  2. Drain eggs well. Individually tap each egg gently on a hard surface or with a spoon to crack shell around entire egg. Do not remove shell, and be careful not to break membrane under it.

  3. Bring four cups of water to a rolling boil using same sauce pan. Add tea bags, soy sauce, salt, and star anise and stir mixture well while bringing it back to a boil. Reduce heat and carefully lower eggs into mixture with long spoon. Be sure to add water so there is enough to keep eggs floating at a brisk simmer for another 30 minutes.
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  5. Remove from heat and let stand for an hour. Remove from broth and carefully peel each egg to remove the cracked shell. Serve at any desired temperature.


  • Substitute any of your favorite black teas–for example, orange pekoe.
  • Substitute one tablespoon molasses or one tablespoon dark soy sauce for soy sauce.
  • Substitute one tablespoon five spice powder for star anise.
  • Refrigerate overnight for a more intense color and flavor.
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