Reviewed: Oct. 13, 2009

followed it exactly but turned out much too bland.

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spicyme

Cooking Level: Expert

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Reviewed: Jun. 22, 2009

We loved these. The second time we made them we experimented a little by substituting a mix of memmi, potsticker sauce and a touch of rice vinegar instead of soy sauce and now my boyfriend is practically addicted to these.

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BarbedLotus

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Reviewed: Mar. 29, 2009

Beautiful and delicious - eve thoughI made the mistake of using regular soy sauce instead of black.

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Avocat

Cooking Level: Expert

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Feb. 22, 2009

I love tea eggs! What I usually do is that I just throw the eggs in with the sauce in the initial boil and simmer for a few hours, and just let it marinate in the fridge in a container until I want to eat one. I also save the marinade for the next batch of tea eggs I want to make. I also found that adding a small amount of sugar makes it taste better. And in general, to prevent the egg from cracking in the beginning, it is best to let the eggs come to room temperature.

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daidai

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Los Angeles, California, USA

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Reviewed: Jan. 21, 2009

I totally forgot to buy the anise pods, so I had to use anise extract that I had on hand. They still turned out WONDERFUL and I can't wait to make more. I can't stress using the black soy sauce over the regular enough. They are totally different flavors and if you just use double the regular soy sauce the eggs will probably end up being overly salty.

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Bethy

Cooking Level: Expert

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Reviewed: Oct. 28, 2008

Very good recipe. My girlfriend and I have made tea eggs twice now and kind of merged this and the other recipe from this site. The first batch was a bit too salty, but this new batch is fantastic!

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Dreygan

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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Reviewed: Sep. 12, 2008

I have read a lot about these not being good and about it being to salty. Soy sauce is just like making cheese; curds and whey. The whey is the soy sauce and the curds get turned into miso. This is not exact but close enough. The point being that like cheese or wine there are a LOT of soy sauces out there. Find a good one or get some miso and add water if you can't find the type you like to make better soy sauces.

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Douglas E

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Reviewed: Apr. 13, 2007

Please note that the Chinese "dark/black" soy sauce is VERY different than the "light/regular" one. The dark soy has a sweeter flavor, while giving the color to the egg. It's not salty at all. So the "regular" soy sauce is actually the wrong one to use.

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fides

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Reviewed: Feb. 25, 2007

I LOVE THIS RECIPE. I AGREE THAT YOU HAVE TO BREAK THE MEMBRANE TO GET THE MARBLED EFFECT. I CAN'T FIND BLACK SOY SAUCE, BUT USED ALL REGULAR SOY SAUCE. I'LL TRY OMITTING THE SALT, I THOUGHT THEY ARE A BIT SALTY. I'M GOING TO TRY USING EARL GREY TEA NEXT TIME, SINCE IT'S MY FAVORITE TEA. I THINK THIS MIGHT GIVE THE EGGS AN INTERESTING FLAVOR. I'LL LET YOU KNOW HOW THEY TURN OUT.

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evette

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Reviewed: Jun. 14, 2006

These looked very very pretty, but the flavor was not at all good. Fun to do but I won't be making them again. Thanks anyway.

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Caroline C

Cooking Level: Expert

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Reviewed: Feb. 22, 2006

Way too salty, and I had to keep on adding more water. If I ever make these again, I will definately add less salt, and put more water to start off with.

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EGGY3

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Reviewed: Jul. 9, 2005

How can you argue with success? I took them to a large group potluck today, and when I brought them in the hostess carried them around to show every guest, even before placing them on the table. Almost everyone who saw them came to me and asked how I did it--including several of the children! I, personally thought they needed a tad of salt.

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SELEA

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Reviewed: Nov. 14, 2003

I love Chinese tea leaf eggs. Always takes longer to make than you'd think though. This version is okay but search around for other versions on the internet for other spices to put in.

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Loladear

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Reviewed: Feb. 4, 2003

I fudged a bit and only used water, soy, Wort. sauce and tea leaves. Make sure the cracks in the eggs break the thin membrane between the shell and the egg otherwise you won't get the marbling.

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SAMMARTI

Cooking Level: Expert

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Reviewed: Nov. 26, 2002

This is one of those suprising recipes. You read it and think it just can't taste good, but it turns out remarkably well. I ommitted the black soy sauce since I don't know the difference. I let the eggs soak at least overnight in the refrigerator. I peel, slice lengthwise and place yolk side down on my most elegant glass platter. The appearance is of delicate marble eggs. Even kids love the taste. I call them 1000 year old eggs after the traditional Chinese dish...not the same at all, but they look antique!

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