Tea Eggs茶叶蛋
Hard-boiled eggs gently cracked and simmered in a fragrant broth of tea leaves, soy sauce, and braising spices — the longer they steep, the deeper the marbled pattern and savory-sweet flavor.
soy-sauce
5 tbsp
dark-soy-sauce
1 tbsp
Seasoning Guide: Start with the listed baseline amounts, then adjust gradually after tasting. Fine-tune salt, sugar, acid, and finishing oils in small increments.
Hard-Boil Eggs
Place eggs in a pot of cold water. Bring to a boil and cook for about 8 minutes. Remove and cool slightly.
Soak Eggs Overnight
Gently crack the shells all over without peeling. Place the cracked eggs in the spiced tea liquid and soak overnight for deep flavor penetration.
Serving Suggestion
Serve Tea Eggs as a complete dish while hot.
Storage
Store leftovers in an airtight container in the refrigerator.
Reheat: Reheat gently on the stove or in the microwave before serving.