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Make chinese tea leaf eggs (茶叶蛋) with our tea!

Chinese tea leaf eggs, an interesting snack that everyone should try... to make!

Chinese tea leaf eggs (茶叶蛋) or marbled tea eggs is a popular savoury street food. There are many versions of these eggs and they are commonly sold by street vendors or in night markets in most Chinese communities throughout the world, especially in Asia. Sometimes, they appear in convenient stores too! 

Chinese tea leaf eggs (茶叶蛋)

So, what are tea leaf eggs? They are actually hard boiled eggs steeped in combined spices of anise, cinnamon, soy and of course, tea. The eggs are usually consumed at room temperature of slightly warmed. Not only are these little devils hard to resist in terms of their taste, even the cracked patterns from the broken shells are very attractive. It’s hard not to leave an impression to anyone who has tried this interesting snack. The best part is, they are actually not difficult to make. Try them and make a big batch for your family and they are sure to ask for more! See our recipe below using our tea of course;).

Recipe

Makes 10 eggs

Ingredients:
10 eggs
4 cups water
4 tbsps Light Soy sauce
2 tbsp Dark soy sauce
2 packs or 14g tea (No 3, Earthy Rich Aroma Iron Goddess Tea,
you can put the loose tea in a tea pouch so it looks less messy)
3 star anise
2 Chinese cinnamon sticks
1 1/2 tbsp sugar
1 tsp five spice powder (optional)

Instructions:
Add 4 cups of water to a medium pot and gently put in all the eggs. Make sure the water covers the eggs. Bring to a boil, reduce heat and cook the eggs for about 20 minutes. Remove from heat, drain and cool them. Use the back of a teaspoon to gently crack the egg shell all over. This step determines the intricacy of your marbled design, so use your creativity here but remember keep the shells intact. Deeper cracks allows the flavours to seep in better.

Put the eggs back to the pot and add in the remaining ingredients. Bring the mixture to a boil and immediately turn the heat to low. Simmer for 40 minutes, cover with lid and let eggs steep for a few hours to overnight. The longer you steep, the more flavorful and deeply marbled the tea eggs will be. 

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