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A hand holding a peeled Chinese tea egg showing the beautiful marbled pattern, with more tea eggs in the background.

Chinese Tea Eggs (Marbled Tea Eggs)

Savory, marbled tea eggs made with black tea, soy sauce, and warm spices. Perfect for breakfast or snacks. Easy overnight recipe.
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
8 hours
Servings: 15 eggs
Ingredients Method Notes

Ingredients
  

  • 15 large eggs
  • 4 black tea bags
  • 2.5 tsp salt
  • 2 tsp rock sugar
  • 2 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 3 3/4 cups water
  • 1 cinnamon stick
  • 3 bay leaves
  • 1 pinch fennel seeds
  • 2 dried red chilies optional

Method
 

  1. Place eggs in a pot and cover with cold water. Bring to a boil, then cook for 8 minutes. Turn off heat and let sit for 5 minutes.
  2. Transfer eggs to a bowl of ice water. Let cool. Gently crack the shells all over with the back of a spoon. Do not peel.
  3. In a rice cooker or large pot, combine black tea, salt, rock sugar, soy sauce, dark soy sauce, water, cinnamon stick, bay leaves, fennel seeds, and dried chilies (if using). Bring to a boil.
    Pouring cold water into a pot of cracked tea eggs, black tea leaves, star anise, cinnamon, and spices, covering the eggs by two knuckles.
  4. Add the cracked eggs. Make sure they are submerged. If using a rice cooker, press the "porridge" or "soup" setting. If using a pot, simmer on low for 1 hour.
  5. Turn off heat. Let the eggs cool in the liquid, then transfer to the fridge. Soak overnight (at least 8 hours).
  6. To serve, peel the eggs and eat cold or reheat in the sauce. Store in the fridge for up to 4 days.

Notes

Use black tea only. Green tea or herbal tea will not work.
For deeper flavor, soak up to 24 hours.
Adjust salt to taste. The soy sauce adds saltiness.
If your rice cooker doesn't boil on the porridge setting, simmer on the stove first.