Chinese Tea Eggs (Marbled Eggs)

Lee Thayer


This is an authentic Tea Egg recipe from my friend in Sichuan, China. These are delicious as a snack, how they are commonly served, a popular street snack in China, or cut in half and placed in a bowl of noodles or porridge.


☆☆☆☆☆ 0 votes

5-6 servings
5 Min
1 Hr
Stove Top


  • 5-6
    hard boiled eggs or 15-20 hard boiled quail eggs
  • 1 Tbsp
    loose black tea leaves
  • 1 Tbsp
    light soy sauce
  • 1 Tbsp
    dark soy sauce
  • 1 Tbsp
    rock sugar
  • 3 pinch
    pieces whole star anise
  • 1 stick
  • 1 tsp
    black peppercorns, sichuan if you have
  • 3 slice
    fresh ginger
  • 3
    bay leaves
  • 1/2 tsp

How to Make Chinese Tea Eggs (Marbled Eggs)


  1. Place the unpeeled hard boiled eggs in a pot and cover with about 1-2 inches of water, then remove the eggs and set aside. This step is just to get the right water level in the pot.
  2. Add the rest of the ingredients, except the salt and eggs, to the water and bring to a boil then reduce to a simmer.
  3. While waiting on the water to boil, use the back of a knife or spoon and tap all over each egg, this makes the cracks needed for the marble effect.
  4. When the water is turned down to a simmer, place the eggs into the water with a slotted spoon. Simmer for 1 hour, then add the salt and simmer for 5 more minutes. Remove from heat and leave the eggs in the liquid for 1-2 hours. At this point they are ready, and for a stronger flavor, refrigerate in the liquid overnight.
  5. Serve as a snack or with a noodle or porridge dish.

Printable Recipe Card

About Chinese Tea Eggs (Marbled Eggs)

Course/Dish: Other Snacks
Main Ingredient: Eggs
Regional Style: Chinese

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