“It may not sound edible, but trust me, once you start, you can't stop! The best part about the recipe, is that you can just leave the eggs alone, and they still come out perfect.” - by jilloon
Ingredients
Adjust Servings
Original recipe yields 10 eggs
Directions
- Place the tea, cinnamon, star anise, five-spice, cloves, ginger, peppercorns, licorice, orange peel, rock sugar, dark soy sauce, and light soy sauce in a large saucepan. Bring to a boil, then reduce heat to medium-low, and let simmer for 15 minutes. Meanwhile, lightly tap the hard-cooked eggs to crack the shells all over. The soy sauce will penetrate the cracks, and color the egg white.
- Place the eggs in the simmering liquid, and cook for 30 minutes, then remove from the heat, and let the eggs stand in the liquid for 2 hours off the heat. After 2 hours, drain the eggs, chill, and peel.
Nutrition
Amount Per Serving (10 total)
- Calories
- 98 cal
- 5%
- Fat
- 5.5 g
- 9%
- Carbs
- 5.6 g
- 2%
Based on a 2,000 calorie diet
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Reviews (4)
Rate This Recipe
"Very good recipe. My girlfriend and I have made tea eggs twice now and kind of merged this and the other recipe from this site. The first batch was a bit too salty, but this new batch is fantastic!..." See more"
Mrs. Rieper
"I make something very similar to this. I don't use ginger only because I don't like it but everything else is pretty much the same. I do also use the star anise in mine (one or two is more than enou..." See moregh!!!). It's a great snack on the side of your rice and main dish. I also like them cold and could eat them all day. If you like boiled eggs, you'll love this! The longer you cook them, the more penetrated the eggs will be!"
Avocat
"These are beautiful and delicious. The other recipe on the site for these eggs added 3 cups water, so I added some water so the eggs would be more covered. I didn't have Chinese rock sugar, so I put..." See more in a little granulated sugar. I should have used black soy sauce instead of regular soy sauce, but they were still good and not too salty at all. "
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