How to Make Chinese Tea Eggs

Chinese tea eggs are boiled and then steeped in Chinese herbs and black tea. The result is a savory treat with a unique cracked marble appearance. Start early, because to fully absorb the flavors, the eggs should steep several hours, or even overnight.

Things You'll Need

• 6 large eggs
• 1 tbs. salt
• 2 tbs. soy sauce
• 1 star anise
• 2 tbs. Chinese five spice powder
• 1 tea bag, black tea, any type

Instructions

1. Fill a large saucepan with water and place the eggs in the water. Bring the water to low boil over medium heat, and boil the eggs for 3 to 5 minutes.

2. Drain the boiled eggs and allow them to cool.

3. Place each boiled egg on the counter and roll it with the palm of your hand so that the shell cracks all over. Don't remove the shell from the egg.

4. Fill the saucepan with fresh water and add the soy sauce, the Chinese five spice seasoning, the star anise, the salt and the tea bag. Bring the mixture to a boil and place the cracked eggs in the boiling water.

5. Reduce the heat to low and let the eggs simmer for about an hour.

6. Remove the saucepan from the heat and let the eggs sit in the seasoned water until you're ready to peel and eat them, either hot or cold.

Tips & Warnings

• If you prefer sweet eggs more than salty eggs, substitute 2 tbs. of sugar for the soy sauce and salt.