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Chinese Tea Leaf Eggs


Total Time: 11 hr 20 min (Prep 20 min; Cook 3 hr)

Yield: 8 servings




8 eggs

1 teaspoon salt


3 cups water

1 tablespoon soy sauce

1 tablespoon black soy sauce

1/4 teaspoon salt

2 tablespoons black tea leaves

2 pods star anise

1 (2 inch) piece cinnamon stick

1 tablespoon tangerine zest



Chinese Tea Leaf Eggs


1.In a large saucepan, combine eggs and 1 teaspoon salt; cover with cold water. Bring to a boil, reduce heat, and simmer for 20 minutes. Remove from heat, drain, and cool. When cool, tap eggs with the back of a spoon to crack shells (do not remove shells).


2.In a large saucepan, combine 3 cups water, soy sauce, black soy sauce, salt, tea leaves, star anise, cinnamon stick, and tangerine zest. Bring to a boil, then reduce heat, cover, and simmer for 3 hours. Remove from heat, add eggs, and let steep for at least 8 hours.