Better Than Boiled Eggs! 🍳 Try This Legendary Chinese Tea Egg Recipe

Ingredients

• 10 pieces Eggs (large chicken eggs)
• 2 tablespoons All-Purpose Flour (mixed with water to wash eggs)
• 4 cups Water (for washing and boiling)
• 2 tablespoons Black Tea Leaves (loose leaf black tea)
• 2 pieces Star Anise (whole star anise)
• 1 piece Cinnamon Stick (2‑inch stick)
• 1 teaspoon Sichuan Peppercorns (optional, adds a mild numbing flavor)
• 1 tablespoon Salt (regular table salt)
• 1 tablespoon Dark Soy Sauce (thick, aged soy sauce)
• 1 tablespoon Light Soy Sauce (light soy sauce for saltiness)

Instructions

1. Wash Eggs

   Mix the flour with a little water to make a thin paste, then rub the mixture over the eggs to remove any surface dirt. Rinse briefly.

   Time: PT5M

2. Boil Eggs

   Place the cleaned eggs in a pot, cover with fresh water, bring to a rolling boil, then reduce to low heat and simmer for 10 minutes.

   Time: PT10M

   Temperature: 100°C

3. Ice Water Shock

   Transfer the boiled eggs to a bowl of ice water for about 2 minutes to stop cooking and make peeling easier.

   Time: PT2M

4. Make Spice Broth

   In the same pot, add fresh water, black tea leaves, star anise, cinnamon stick, Sichuan peppercorns (if using), salt, dark soy sauce, and light soy sauce. Bring to a boil, then simmer for 5 minutes to release aromas.

   Time: PT5M

   Temperature: 100°C

5. Crack Egg Shells

   Gently tap each egg all over the surface to create a network of fine cracks without removing the shell.

   Time: PT1M

6. Simmer Eggs in Broth

   Return the cracked eggs to the pot, bring the broth back to a boil, then lower the heat and let the eggs simmer gently for 10 minutes.

   Time: PT10M

   Temperature: 80°C

7. Cool and Store

   Remove the eggs, pour the flavored broth over them, let them cool to room temperature, then transfer to a container and refrigerate overnight for maximum flavor.

   Time: PT5M

Nutrition Facts

Calories

78

Protein

6g

Carbohydrates

0.6g

Fat

5g

Fiber

0g