Chinese tea eggs or marbled eggs

Tea Eggs or Marbled Eggs

  • 8 hard boiled eggs, shell intact (Please refer to 3 Easy Ways Of cooking Eggs – Hard Boiled Eggs)
  • 2 tea bags (Tea bags you prefer, black tea is always being used)
  • 2 teaspoons five spice powder
  • 1 teaspoon white pepper powder
  • 1 teaspoon salt
  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 2 tablespoons rice wine (Or white wine) 
  • 1 tablespoon brown sugar (Or white sugar or rock sugar)
  • 4 cups water (Or water enough to cover all the eggs)
  • Use the back of a spoon, crack the shell of hard boiled eggs. Do not peel, let the shell remain with the eggs and not falling apart.
  • In a pot, mix all ingredients and put the eggs into the pot gently. Make sure all eggs are submerge under liquid.
  • Bring to a boil, turn to low heat, keep simmering for 25 minutes.
  • Remove the pot from heat, let cool.
  • Discard tea bags.
  • Leave the eggs steep for 12 hours or more.
  • You can let eggs steeping in the liquid and keep in fridge for 4 days.
  • The longer you leave the eggs steep in the liquid, the stronger the flavor.
  • Heat up the liquid with eggs if you prefer to serve the eggs warm.
  • But it is nice to serve chilled or at room temperature too.
Tea egg or marbled egg is egg with beautiful marbled patterns. It is a traditional Chinese snack. Hard boiled eggs are cracked, cook and steep in liquid with a variety of spices and tea. The final outcome is good looking marbled eggs that rich in spices flavor and tea fragrant. Tea eggs can serve warm or at room temperature, it can serve chilled too.