recipe reviews for:

Chinese Tea Leaf Eggs

“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.”

Sort reviews by:
DATE
RATING
MOST HELPFUL

Reviewed: Feb. 9, 2013

i have made these for years and love them, adding the anise, cinnamon and lemon was great.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Debbie

Cooking Level: Intermediate

Living In: Kamloops, British Columbia, Canada

Reviewed: Apr. 15, 2012

Pretty to look at. A lot of work.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Lisa

Cooking Level: Expert

Living In: Duxbury, Massachusetts, USA

Reviewed: Apr. 3, 2012

The patterns that emerge on these eggs are beautiful and unique they have a very interesting taste, too. I'm glad I remembered this recipe in time for Easter. I think my young daughter will enjoy cracking the shells and then eating the eggs later!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Andrea

Reviewed: Dec. 21, 2011

I didn't have the patience to boil the entire concoction for 3 hours. Instead, I boiled it just long enough for the eggs to be cool enough to handle. Then I cracked the eggs and put them in and simmered for about 30 minutes. I did let them soak in the sauce overnight and stored them in the fridge that way, taking them out one by one only when we were going to eat them. Also, I found the recipe could be a little saltier for our taste. Otherwise, this recipe is quite yummy. The flavor is meant to be subtle, so it's not for everyone. But my husband loves it.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

NYC Native

Reviewed: Jun. 14, 2011

very nice recipe. Mine did not come out with a ton of flavor, but they were BEAUTIFUL! A bit labor intensive for something without a huge punch of flavor but certainly something nice to take to a party.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

silenceinwinter

Cooking Level: Beginning

Home Town: Santa Cruz, California, USA

Living In: Seattle, Washington, USA

Reviewed: Apr. 20, 2011

These are so WONDERFUL!!!!!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

nancerini

Reviewed: Apr. 15, 2011

One of my favorites!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

DKKWOK

Reviewed: Apr. 15, 2011

Wonderful flavor! I omitted the star anise (didn't have it) and used only black vinegar. No soy or salt. Threw in 2 Orange-Spiced Black Tea bags and let the eggs marinate for a week. EGG-CELLENT recipe! I will definitely be making these again... in larger batches!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Mismadison

Cooking Level: Intermediate

Reviewed: Feb. 7, 2011

These turned out lovely. When I first peeled them, the crackles were a very light color, but I noticed that after a couple of hours, the color deepened. I guess oxidation lent itself to some beautiful results! It's not very flavorful, but my family enjoyed it nonetheless.

Was this review helpful? [ YES ]
3 users found this review helpful