Chinese Tea Leaf Eggs Recipe
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Chinese Tea Leaf Eggs

By: SOYGIRL2  
"One of my favorite dishes when I head back home; it combines hard-boiled eggs with the subtle flavor of anise and the deep brown hues of black tea and soy. The cracked patterns from the broken shells make these quite attractive! I eat these sliced in quarters and chilled as a side dish, appetizer, or snack. Recipe courtesy of Mom."

Rating: This weblink has been rated 17 times with an average star rating of 4.0 Read Reviews (15)

Rate/Review | 845 people have saved this

What to Drink?

Cocktail Gimlet
Prep Time:
20 Min
Cook Time:
3 Hrs
Ready In:
11 Hrs 20 Min

Servings  (Help)

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Original Recipe Yield 8 eggs
 

Ingredients

  • 8 eggs
  • 1 teaspoon salt
  •  
  • 3 cups water
  • 1 tablespoon soy sauce
  • 1 tablespoon black soy sauce
  • 1/4 teaspoon salt
  • 2 tablespoons black tea leaves
  • 2 pods star anise
  • 1 (2 inch) piece cinnamon stick
  • 1 tablespoon tangerine zest

Directions

  1. In a large saucepan, combine eggs and 1 teaspoon salt; cover with cold water. Bring to a boil, reduce heat, and simmer for 20 minutes. Remove from heat, drain, and cool. When cool, tap eggs with the back of a spoon to crack shells (do not remove shells).
  2. In a large saucepan, combine 3 cups water, soy sauce, black soy sauce, salt, tea leaves, star anise, cinnamon stick, and tangerine zest. Bring to a boil, then reduce heat, cover, and simmer for 3 hours. Remove from heat, add eggs, and let steep for at least 8 hours.

Footnotes

FOOTNOTE

  • Eggs can steep up to 1 1/2 days for richer flavor. Store eggs unpeeled and tightly sealed in refrigerator. They will keep 4 to 5 days.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 79 | Total Fat: 5.1g | Cholesterol: 212mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by SURFWENCH 
This is one of those suprising recipes. You read it and think it just can't taste good, but... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 13, 2007 by fides 
Please note that the Chinese "dark/black" soy sauce is VERY different than the "light/regular"... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by SAMMARTI 
I fudged a bit and only used water, soy, Wort. sauce and tea leaves. Make sure the cracks in... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by Loladear 
I love Chinese tea leaf eggs. Always takes longer to make than you'd think though. This... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 9, 2005 by SELEA 
How can you argue with success? I took them to a large group potluck today, and when I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2009 by Bethy 
I totally forgot to buy the anise pods, so I had to use anise extract that I had on hand. They... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 22, 2006 by EGGY3 
Way too salty, and I had to keep on adding more water. If I ever make these again, I will... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 12, 2008 by Douglas E 
I have read a lot about these not being good and about it being to salty. Soy sauce is just... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 25, 2007 by evette 
I LOVE THIS RECIPE. I AGREE THAT YOU HAVE TO BREAK THE MEMBRANE TO GET THE MARBLED EFFECT. I... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 14, 2006 by Caroline C 
These looked very very pretty, but the flavor was not at all good. Fun to do but I won't be... MORE

 
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