Tea Eggs

I’ve had a craving for tea eggs ever since this little tea house that I used to go to to study in college closed down. Lucy’s used to serve rice plates that included a drink for like 4.99, an incredible steal, even 10 years ago, and the plate always included a hot tea egg.

Little did I know how simple these are to make. I found a few recipes online, but this one in particular from Nook & Pantry appealed to me for it’s simplicity, as it’s really just 4 ingredients.

So here’s the recipe as I made it, and it turned out great!


  • a dozen eggs
  • 3-5 T. dark soy sauce (like Shoyu)
  • a small handful of loose black tea, or two tea bags
  • one star anise (optional)

Boil the eggs for 5 or 6 minutes to harden them. Pull them out of the water to cool. When they are cool enough to handle, use the back of a spoon to crack all the shells thoroughly, but without peeling the eggs. The more cracks you get, the more the flavors will seep in, and the nicer your spiderweb pattern on the egg inside will look. Put the cracked eggs with their shells on back in to the water and add all the other ingredients.

Simmer as long as you have time for, 1 hour at a minimum, or 3 or 4 if you have time. The longer they simmer the more flavorful the eggs will be. Add water to cover the eggs as the water boils off.

When they are cool, strain the solids out of the tea brew and store the eggs in the brew to allow the flavors to continue to mingle.

You can peel the eggs at this point to allow them to absorb more of the brew as they sit in the fridge, but you’ll lose the spider-web designs on them.


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