Tea Eggs

Tea eggs are a simple classic snack that only require a little patience, allowing the tea and soy sauce to slowly infuse overnight, creating a savory flavor and beautiful marbled pattern. In Taiwan, the moment you step into a convenience store, the air is filled with the irresistible aroma of tea and soy sauce. With good soy sauce and tea leaves, you can easily make a pot of tea eggs at home to enjoy anytime, whether hot or cold, as a delicious protein rich treat. Different teas bring out unique flavors, colors, and character.

Watch step by step recipe video below:

Ingredients: 

• 1 dozen (12 ) eggs washed 
• 1250 ml of water
• ¼  cup of soy sauce 
• 8g of loose leaf tea  (4g Jasmine, 4g Oolong )
• 12g rock sugar 
• 12g salt
• 1 Chinese spice sachet ( OR 3 star anise, 1 cinnamon stick, 1 bay leaf, 1 slice of licorice, ½  tsp fennel seeds, ½ tsp cloves, 1 black cardamom, ½ tsp black peppercorns )

1. Put the washed cleaned eggs into a 3 quart sauce pan
2.  Add water into the pan, enough to cover the eggs
3. Add soy sauce, loose leaf tea, rock sugar，salt and Chinese spice sachet* If you don’t have a Chinese spice sachet, you can substitute with 3 star anise, 1 cinnamon stick, 1 bay leaf, 1 slice of licorice, ½  tsp fennel seeds, ½ tsp cloves, 1 black cardamom, and ½ tsp black peppercorns.
4. Covered the pot, medium heat ，for 10 minutes
5. Off heat, take the eggs out, gently crack the eggshells, then put back into pot, covered the pot
6. Medium heat for another 10 mins, turn off the heat, covered and soak for at least 4 hours or overnight for best results