Running Yolk Chinese Tea Egg Recipe - Easy and Delicious [茶叶蛋]
Running Yolk Chinese Tea Egg Recipe - Easy and Delicious [茶叶蛋] is a easy Chinese recipe that serves 8. 90 calories per serving. Recipe by Souped Up Recipes on YouTube.
Prep: 10 min | Cook: 21 min | Total: 41 min
Cost: $13.04 total, $1.63 per serving
Ingredients
- 8 cups Water (for the brine)
- 3 pieces Star Anise (whole pods)
- 3 pieces Bay Leaf (dried)
- 3 cloves Garlic (peeled and lightly smashed)
- 2 pieces Jae‑Ha (optional spice) (optional, adds extra aroma)
- 1 stalk Cinnamon Stick (whole stick)
- 1 cup Soy Sauce (regular light soy sauce)
- 2 tablespoons Chinese Black Tea Leaves (Red Tea) (loose leaf, can use tea bags)
- 2 tablespoons Dark Soy Sauce (for deeper color)
- 1.5 teaspoons Five‑Spice Powder (Chinese five‑spice blend)
- 0.5 tablespoons Sichuan Peppercorns (crushed, provides tingling sensation)
- 1 tablespoon Salt (kosher or sea salt)
- 8 pieces Large Eggs (room temperature)
- 1 cup Ice Cubes (for rapid cooling)
Instructions
Prepare the tea brine
Combine water, soy sauce, dark soy sauce, tea leaves, star anise, bay leaf, garlic, optional jae‑ha, cinnamon stick, five‑spice powder, Sichuan peppercorns, and salt in a large pot. Stir to dissolve.
Time: PT10M
Simmer the brine
Bring the mixture to a rolling boil over high heat, then reduce to low and let simmer for 15 minutes so the spices fully infuse.
Time: PT15M
Temperature: Low simmer
Pre‑cook the eggs
Transfer enough hot brine to a small saucepan to fully cover the eggs. Add the eggs, increase heat to high and boil for 2 minutes.
Time: PT2M
Temperature: High boil
Ice bath shock
Immediately remove the eggs with a slotted spoon and plunge them into an ice bath for 2 minutes to stop cooking.
Time: PT2M
Crack the shells lightly
Gently tap each egg with the back of a spoon to create a network of fine cracks without removing the shell.
Time: PT2M
Second boil in brine
Return the cracked eggs to the original brine, bring back to a low simmer and cook for 4 minutes (or longer for firmer yolks).
Time: PT4M
Temperature: Low simmer
Marinate
Remove the pot from heat, let the brine cool, then keep the eggs submerged in the brine for at least 4 hours or overnight in the refrigerator.
Time: PT0M
Serve
Peel the eggs (the cracked shells will come off easily) and enjoy as a snack, with rice, noodles, or alongside braised pork belly.
Time: PT0M
Nutrition Facts
- Calories
- 90
- Protein
- 6 g
- Carbohydrates
- 1 g
- Fat
- 5 g
- Fiber
- 0 g
Dietary info: Gluten‑Free (if using gluten‑free soy sauce), Low‑Carb
Allergens: Eggs, Soy
Ingredient Substitutions
- Instead of Star Anise: Anise seeds
- Instead of Bay Leaf: Thyme
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Cinnamon Stick: Ground cinnamon (½ tsp)
- Instead of Soy Sauce: Tamari
- Instead of Chinese Black Tea Leaves (Red Tea): Black tea bags
- Instead of Dark Soy Sauce: Regular soy sauce + a dash of molasses
- Instead of Five‑Spice Powder: Homemade five‑spice blend
- Instead of Sichuan Peppercorns: Black pepper
- Instead of Salt: Reduced‑sodium salt
- Instead of Large Eggs: Duck eggs
- Instead of Ice Cubes: Cold water with ice
Equipment Needed
- Large Pot
- Small Saucepan
- Spoon
- Ice Bath Bowl
- Measuring Cups and Spoons
- Stove
Critical Steps — Do Not Skip
- Simmering the brine for full flavor extraction.
- Lightly cracking the eggshells before the second boil.
- Soaking the eggs for several hours to develop the marbled pattern.
Chef Tips from the Video
- For an extra glossy finish, add a splash of sesame oil to the brine before the final soak.
- If you prefer a deeper color, use a bit more dark soy sauce.
- Use a kitchen timer to keep each simmer step precise for consistent texture.
Troubleshooting
Egg whites are rubbery and yolk is dry.
Reduce the initial boiling time to 2 minutes and keep the second simmer short (4 minutes). Use the ice bath to stop cooking immediately.
Marbled pattern is faint or missing.
Make sure to lightly crack the shells all over before the second boil; the cracks allow the brine to seep in and create the pattern.
Brine tastes too salty.
Dilute the brine with additional water or reduce the added salt next time.
Storage
Refrigerator: Keep eggs submerged in the brine in a sealed container for up to 5 days.
Freezer: Not recommended; texture changes when frozen.
Room temperature: Can sit at room temperature for up to 2 hours after cooking.
Make-Ahead Tips
- Eggs can be marinated in the brine for up to 3 days for stronger flavor.
- Store the brine and eggs together in a sealed jar for easy reheating.
Frequently Asked Questions
What is the cultural significance and history of Chinese tea eggs in Chinese cuisine?
Chinese tea eggs originated as a street‑food snack and a convenient way to preserve boiled eggs with flavor. The marbled appearance and aromatic brine became popular across China, especially in convenience stores and night markets.
What regional variations of tea eggs exist within Chinese cuisine?
In northern China, tea eggs are often made with stronger soy‑based brines, while in southern regions lighter tea blends and more peppercorns are used. Some coastal areas add star anise and cinnamon for a sweeter note.
How are traditional Chinese tea eggs traditionally served in China?
They are usually served cold as a snack, sliced on a plate, or added to congee, noodle soups, or rice bowls. In some regions they accompany a cup of hot tea as a light bite.
During which Chinese celebrations or occasions are tea eggs commonly enjoyed?
Tea eggs are a popular everyday snack, but they also appear during Lunar New Year gatherings and temple fairs where portable, flavorful foods are needed.
What makes Chinese tea eggs special or unique in Chinese cuisine?
The combination of a soy‑tea brine, aromatic spices, and the cracking technique creates a distinctive marbled pattern and a balance of salty, umami, and fragrant flavors that is uniquely Chinese.
What are the authentic traditional ingredients for Chinese tea eggs versus acceptable substitutes?
Traditional ingredients include Chinese black tea (red tea), soy sauce, dark soy sauce, star anise, cinnamon, bay leaf, garlic, five‑spice powder, and Sichuan peppercorns. Substitutes can be black tea bags, regular soy sauce, or ground cinnamon, though the flavor profile will shift slightly.
What are the most common mistakes to avoid when making Chinese tea eggs at home?
Common errors include over‑boiling the eggs, which makes the whites rubbery, not cracking the shells before the second boil, and skipping the long soak, which results in a weak marbled pattern.
Why does this Chinese tea egg recipe use a low simmer for the second boil instead of a rapid boil?
A low simmer prevents the cracked shells from breaking apart and allows the brine to penetrate gently, preserving the delicate texture of the soft yolk while still infusing flavor.
Can I make Chinese tea eggs ahead of time and how should I store them?
Yes, after the final soak, keep the eggs submerged in the brine in a sealed container in the refrigerator. They will keep for up to five days and develop deeper flavor over time.
What does the YouTube channel Souped Up Recipes specialize in?
The YouTube channel Souped Up Recipes specializes in quick, flavorful Asian-inspired dishes and snack‑style recipes that can be made with everyday pantry ingredients.
How does the YouTube channel Souped Up Recipes' approach to Chinese cooking differ from other Chinese cooking channels?
Souped Up Recipes focuses on simplifying traditional Chinese techniques—like the tea‑egg cracking method—into easy‑to‑follow steps, emphasizing minimal equipment and short active cooking times compared to more elaborate, restaurant‑style tutorials.
Last updated: September 2, 2026
