Asian Tea Eggs

Asian Tea Eggs

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These are a great little snack when you are looking for something a little bit different. The eggs are cooked in and flavoured with tea, soy and anise; by cracking the shell you get a beautiful marble effect.


Serves: 6 

  • 6 eggs
  • 1/2 cup (125ml) soy sauce
  • 4 pieces star anise
  • 3 black tea bags, without strings

Preparation:10min  ›  Cook:2hours15min  ›  Ready in:2hours25min 

  1. In a large saucepan arrange the eggs in a single layer. Add enough water to cover and bring to a boil over medium-high heat.
  2. Turn off the heat, cover and let stand for 15 minutes. Drain and cover the eggs completely with fresh cold water.
  3. When the eggs are cool enough to handle, tap each one gently with the back of a teaspoon to make fine cracks on the surface of the shell. Try to keep the shells intact. Set them aside.
  4. In the same saucepan bring 750ml water to boil. Add the soy sauce, star anise and tea bags. Reduce the heat to medium-low.
  5. Carefully lower the eggs one by one into the tea mixture. If the eggs are not completely submerged add more water. Cover and simmer for 2 hours.
  6. Turn off the heat and let the eggs steep in the tea mixture overnight. Peel part of one egg to see if the crackle glaze is dark enough. If not steep them for a few more hours.
  7. Drain the eggs, peel them and serve whole, halved or quartered.

Egg Storage

Unpeeled eggs can be refrigerated in a covered container for up to 4 days.

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