Snack · 40 min · chinese

Chinese Tea Eggs

Eggs does the heavy lifting here, with soy sauce rounding it out. A Chinese snack that takes 40 minutes, start to finish. The macros do the talking: 12g protein, 2g carbs, and 9g fat in every 140-calorie serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 4 Eggs
• 1/4 cup Soy sauce
• 2 bags Black tea
• 1 Star anise
• 1 Cinnamon stick

Steps

1. Lower the eggs into a pot of boiling water and cook 8 minutes for fully set yolks.
2. Transfer immediately to ice water and cool completely.
3. Gently tap each egg all over with the back of a spoon to crack the shell into a fine web, but don{Q}t peel it. The cracks are what let the marinade paint the marble pattern onto the white.
4. Return the cracked eggs to a saucepan with the soy sauce, 2 cups of water, the tea bags, star anise, and cinnamon stick.
5. Simmer gently for 30 minutes. Keep it at a bare simmer, a rolling boil makes rubbery eggs.
6. Turn off the heat and let the eggs steep in the liquid at least 1 hour. For the deepest color and flavor, refrigerate overnight.
7. Peel under running water and serve warm or cold, halved to show off the marbling.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes