Tea eggs

Tea eggs

Tea eggs


  • Eggs 6
  • Black tea infusion 750 ml (24 fl oz /
  • 3 cups)
  • Salt 1 tsp
  • Light soy sauce 2 Tbsp Star anise      3
  • Cinnamon stick 2, each 5-cm (2-in) long

Although they are similar to hard-boiled eggs, Tea Eggs are lightly fragranced with tea, star anise and cinnamon, and feature a lovely marbled pattern.

Serves 4–6


  1. Hard-boil eggs, then soak in cold water until cool.
  2. Tap hard-boiled eggs gently on a work surface or using the back of a spoon to crack shells all over.
  3. Bring tea infusion to the boil and stir in salt and soy sauce. Add star anise, cinnamon and eggs. Simmer over low heat for 2 hours. Watch that pot does not dry out as it simmers.
  4. Add more water as necessary.
  5. Shell eggs. Eggs should have a lovely marbled pattern. Serve hot.

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