Description
These easy to make Chinese marbled tea eggs have ALL the flavors!
Ingredients
Scale
- 12 eggs
Marinade:
- 4 tablespoons light soy sauce
- 2 teaspoons dark soy sauce
- 1 tablespoon Shaoxing wine
- 2 bay leaves
- 2 tablespoons black tea leaves
- 1 cinnamon stick
- 2 star anise
- 1 thumb size ginger, smashed with a knife
- 1 teaspoon Sichuan peppercorns
- 1 1/2 teaspoon sugar
- 1 1/2 teaspoon salt
- 3 1/2 cups water
Instructions
- Put all the ingredients for the marinade in a pot and turn the heat to medium. Bring to a boil, then lower heat to a simmer. Cover and simmer for 10 minutes. Turn the heat off, remove the lid and let sit until the liquid cools down to room temperature.
- In the meantime, bring a pot of water to boil and gently add the eggs. Boil for 7 minutes, drain and place the eggs in a bowl with ice cold water. Alternatively you can use an egg cooker if you have one and use the medium boil marker on your measuring cup. Once the eggs are cooked, place them in a bowl with ice cold water. The eggs are ready for the next step when they are no longer warm to the touch.
- Grab a spoon and use the rounded back to gently crack the shell of each egg a few times while making sure not to actually crack the boiled egg itself inside. Make sure they are cracked enough to let the marinade seep in otherwise it won’t work. So you do need to crack the shell a few times but not so much that it actually falls apart.
- Gently place the eggs in a jar or other storage container and pour the marinade in.
- Store in the fridge for 24 hours.
- Peel the eggs and serve.
- If you would like your tea eggs to have stronger flavor, return the peeled eggs to the marinating liquid and refrigerate for an additional 3-5 days.
Notes
These Chinese tea eggs can be stored in the fridge 3-5 days.
Nutrition
- Serving Size: 1 egg
- Calories: 73
- Sugar: 0.4 g
- Sodium: 220 mg
- Fat: 4.8 g
- Saturated Fat: 1.6 g
- Carbohydrates: 0.6 g
- Fiber: 0 g
- Protein: 6.5 g
- Cholesterol: 186 mg
