Chinese Tea Leaf Eggs Recipe - Allrecipes.com
Chinese Tea Leaf Eggs Recipe
  • READY IN 11+ hrs

Chinese Tea Leaf Eggs

Recipe by  

"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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 eggs Change Servings
ADVERTISEMENT
  • PREP

    20 mins
  • COOK

    3 hrs
  • READY IN

    11 hrs 20 mins

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.
Kitchen-Friendly View

Footnotes

  • 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.
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
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.

 
Most Helpful Critical Review
Jan 25, 2004

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.

 
Jan 25, 2004

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!

 
Jan 25, 2004

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.

 
Jan 22, 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.

 
Jul 09, 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.

 
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.

 
Feb 23, 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.

 

Rate This Recipe

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

Nutrition

  • Calories
  • 76 kcal
  • 4%
  • Carbohydrates
  • 1.2 g
  • < 1%
  • Cholesterol
  • 212 mg
  • 70%
  • Fat
  • 5 g
  • 8%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 659 mg
  • 26%

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

See More
 
ADVERTISEMENT
Go Pro!

In Season

Top Turkey Day Recipes
Top Turkey Day Recipes

So many classic recipes to please your pilgrims.

2014 Pie Countdown
2014 Pie Countdown

We're counting down from now until Thanksgiving with a great pie every day. Join the fun.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

Authentic Chinese Egg Rolls

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

The Chinese Pantry

A few spices and ingredients will help you make delicious Chinese food at home.

Chinese Pork Dumplings

See how to make authentic Hong Kong-style pork dumplings.

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