Oriental Tea Leaf Eggs Recipe - Allrecipes.com
  • READY IN ABOUT 3 hrs

Oriental Tea Leaf Eggs

Recipe by  

"It may not sound edible, but trust me, once you start, you can't stop! The best part about the recipe, is that you can just leave the eggs alone, and they still come out perfect."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 10 eggs Change Servings
ADVERTISEMENT
  • PREP

    10 mins
  • COOK

    2 hrs 45 mins
  • READY IN

    2 hrs 55 mins

Directions

  1. Place the tea, cinnamon, star anise, five-spice, cloves, ginger, peppercorns, licorice, orange peel, rock sugar, dark soy sauce, and light soy sauce in a large saucepan. Bring to a boil, then reduce heat to medium-low, and let simmer for 15 minutes. Meanwhile, lightly tap the hard-cooked eggs to crack the shells all over. The soy sauce will penetrate the cracks, and color the egg white.
  2. Place the eggs in the simmering liquid, and cook for 30 minutes, then remove from the heat, and let the eggs stand in the liquid for 2 hours off the heat. After 2 hours, drain the eggs, chill, and peel.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

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!

 
Aug 24, 2008

I make something very similar to this. I don't use ginger only because I don't like it but everything else is pretty much the same. I do also use the star anise in mine (one or two is more than enough!!!). It's a great snack on the side of your rice and main dish. I also like them cold and could eat them all day. If you like boiled eggs, you'll love this! The longer you cook them, the more penetrated the eggs will be!

 

6 Ratings

Mar 30, 2009

These are beautiful and delicious. The other recipe on the site for these eggs added 3 cups water, so I added some water so the eggs would be more covered. I didn't have Chinese rock sugar, so I put in a little granulated sugar. I should have used black soy sauce instead of regular soy sauce, but they were still good and not too salty at all.

 
Mar 24, 2013

I didn't find this recipe successful. Flavor was okay, but not enough liquid for all those eggs (IMO.) I will try the other recipe on here sometime that calls for 3 cups water instead. Sorry thanks anyway.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 98 kcal
  • 5%
  • Carbohydrates
  • 5.6 g
  • 2%
  • Cholesterol
  • 212 mg
  • 71%
  • Fat
  • 5.5 g
  • 9%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 1261 mg
  • 50%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Restaurant-Style Egg Drop Soup

This simple egg drop soup tastes like it came from your favorite restaurant.

Authentic Chinese Egg Rolls

Discover a 300-year-old family recipe for shredded pork egg rolls.

Egg Drop Soup (Better than Restaurant Quality)

See how to make restaurant-quality egg drop soup.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States