Chinese Tea Eggs

Let’s face it, you don’t need any reason to make Chinese Tea Eggs other than the fact they look cool.

It’s like your regular, run-of-the-mill hard boiled egg suddenly broke out in dark spider veins crisscrossing its surface. This unique pattern is achieved by creating small cracks in the shell that allow the steeping liquid to seep in, coloring small sections underneath the shell. Once the whole shell is removed, voilà, the visual pattern is revealed. The best part though?

They taste as unique and succulent as they look.

The same small cracks in the shell that allow the coloring effect also allow the steeping liquid’s multitude of flavors to permeate the eggs. The saltiness of the soy sauce is balanced with sugar and lemon, while the cinnamon, tea and anise work together to create a second level of taste sensation that lingers in your mouth, making you long for more.

Traditional Chinese Tea Eggs call for regular black tea, but in this recipe I use black currant tea for a bit of a new take. Feel free to substitute your own favorite flavor of black tea and make this dish your own!

Chinese Tea Eggs

  • 4-6 eggs
  • 1/4 cup loose leaf black currant tea (2 bags of black tea may be used as a substitute)
  • 2 teaspoons sugar
  • 1 teaspoon cinnamon
  • 3/4 cup soy sauce
  • 1 teaspoon lemon juice
  • 1/4 teaspoon anise extract
  • Sriracha sauce, to taste (optional)


  1. Fill a medium pot with water and bring to a boil.  Carefully place the eggs in the pot so as not to break them.  Allow to cook for 3 minutes.
  2. Remove the eggs from the pot.  Using a fork, tap the shell carefully to create small fissures.  Do not strike to hard or the whole shell will break.
  3. Add all the other ingredients to the boiling water.  Carefully add the eggs back into the pot, reduce heat to low, and cover.  Cook the eggs for another 30 minutes on low and then remove from heat.
  4. The longer you allow the eggs to sit, the more flavor and color they will develop.  Let them rest for at least 5 hours, preferably overnight.  When ready, remove the shell and serve.

One Comment to “Chinese Tea Eggs”

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