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chinese tea eggs (marbled eggs)

Recipe by
Lee Thayer
Nakhon Si Thammarat

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.

yield 5 -6 servings
prep time 5 Min
cook time 1 Hr
method Stove Top

Ingredients For chinese tea eggs (marbled eggs)

  • 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.
  • Chinese Tea Eggs (Marbled Eggs)
    Serve as a snack or with a noodle or porridge dish.

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