Skip to content

How to Make Tea Eggs

A high-protein, quick, and nutritious breakfast with rich tea aroma and savory flavor. It takes about 30 minutes to prepare. The cooking process is slightly time-consuming, so it's a great dish to try on weekends. One batch is sufficient for 2-3 people.

Estimated Cooking Difficulty: ★★★

Essential Ingredients and Tools

  • Eggs
  • Star anise
  • Bay leaves
  • Cinnamon bark
  • Fennel seeds
  • Rock sugar
  • Black tea
  • Light soy sauce
  • Dark soy sauce
  • Salt

Quantities

  • Eggs: 400g (approx. 8 eggs)
  • Star anise: 4g (approx. 2 pieces)
  • Bay leaves: 0.5-1g (approx. 2 leaves)
  • Cinnamon bark: 3g (1 small piece)
  • Fennel seeds: 5g
  • Rock sugar: 15g
  • Black tea: 20g
  • Light soy sauce: 15g
  • Dark soy sauce: 25g
  • Salt: 3g

Using the above quantities, calculate the ratio of raw materials to be used.

Instructions

  • Boil the eggs in cold water over high heat for about 8 minutes (adjust according to your cookware)
  • Remove the eggs and cool them in cold water
  • Gently tap the eggs against each other to create cracks on each shell
  • Place the eggs in a pot and add the star anise, bay leaves, cinnamon bark, fennel seeds, rock sugar, black tea, light soy sauce, dark soy sauce, and salt
  • Add water until the eggs are fully submerged
  • Bring to a boil over high heat, then reduce to medium-low heat and simmer for 15 minutes

After simmering on medium heat for 15 minutes, remove the spice residue. Letting the eggs soak for a while longer will improve their texture.

Additional Tips

  • Cooling the eggs in cold water helps create a gap between the egg white and the shell, making them easier to peel.
  • You can omit the salt if you prefer.
  • If you don't have all the individual spices, you can buy pre-made braising spice packs containing star anise, bay leaves, cinnamon, fennel, and rock sugar.

If you find any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.