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Home / Courses / Appetizer & Snack / Tea Eggs

Tea Eggs

By: 👩‍🦳 Linda · Published: 🖨 March 30, 2013 · Updated: 💻October 3, 2017 · 🗨 16 Comments

Recipe ▼

Make your own marbled Tea Eggs subtly infused with an aromatic tea and spice blend. They are not only tasty but pretty as well!

Make your own marbled Tea Eggs subtly infused with an aromatic tea and spice blend. They are not only tasty but pretty as well! | RotiNRice.com

One of the most evocative aromas associated with the Chinese convenience stores in Malaysian shopping malls is the scent of Tea Eggs being cooked in a rice cooker. Strangely enough this popular snack cannot be found as street food or local cafes. It is fully and truly the monopoly of these stores who also sell other Chinese herbs and dried foodstuffs. Some people are convinced of the health benefits of these eggs and will go to the trouble of taking one a day like the sinseh (traditional Chinese doctor) ordered.

“Prescriptions” aside, one must say that these eggs are delectable and they really do taste great on their own especially when they are piping hot from the pot. Even Ro-Jiro who is normally adverse to all things herbal took an instant liking to these eggs when dipped in soy sauce. These eggs can also be dipped in the tea brew itself. Like other Chinese herbal stews, this snack is particularly good in cold weather and helps to warm up the body.

Make your own marbled Tea Eggs subtly infused with an aromatic tea and spice blend. They are not only tasty but pretty as well! | RotiNRice.com

By a happy coincidence, when searching for an Easter post I suddenly remembered these Tea Eggs. The nice thing about these eggs are the pattern that one can achieve by simply cracking the egg shell after it has been cooked the first time and then letting it simmer in the tea brew. It has almost the same effect as tie-and-dye effect. The dark tea seeps through the cracks to stain the egg white. The longer the eggs are simmered in the brew, the more pronounced the stain and the stronger the flavor.

Make your own marbled Tea Eggs subtly infused with an aromatic tea and spice blend. They are not only tasty but pretty as well! | RotiNRice.com

Make your own marbled Tea Eggs subtly infused with an aromatic tea and spice blend. They are not only tasty but pretty as well! | RotiNRice.com
5 from 4 votes

Tea Eggs

Make your own marbled Tea Eggs subtly infused with an aromatic tea and spice blend. They are not only tasty but pretty as well!
Author : Linda Ooi
Course : Snack
Cuisine : Chinese
Print Recipe Pin Recipe Rate this Recipe
Prep Time 5 mins
Cook Time 1 hr 40 mins
Total Time 1 hr 45 mins
Servings : 6
Calories : 75kcal

Ingredients
  

  • 6 large eggs
  • 2 unflavored black tea bags
  • 1 cinnamon stick
  • 2 star anise
  • ¼ tsp peppercorn (crushed)
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 tsp dark soy sauce

Instructions
 

  • Place eggs in a medium sized pot with enough water to cover the eggs. Bring water to a boil, then lower the heat and allow eggs to cook for 10 minutes.
  • Remove eggs with a slotted spoon. Cool them under running water. Tap each egg on the counter gently to create cracks evenly around the egg. Return the eggs to the pot.
  • Place the rest of the ingredients in the pot. Bring the liquid back to a boil, then lower heat, and allow it to simmer for 1½ hours.
    Tea Eggs-8
  • Turn off heat and let eggs sit in the hot liquid until ready to be served. Left over eggs may be kept in the refrigerator for 2 to 3 days.

Nutrition

Calories: 75kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice

Make your own marbled Tea Eggs subtly infused with an aromatic tea and spice blend. They are not only tasty but pretty as well! | RotiNRice.com

Tomorrow is Easter Sunday and Christians the world over get together to commemorate the resurrection of Jesus Christ. It is indeed a joyous occasion in the Christian calendar.

Have a Blessed Easter! 😎

Make your own marbled Tea Eggs subtly infused with an aromatic tea and spice blend. They are not only tasty but pretty as well! | RotiNRice.com

Make your own marbled Tea Eggs subtly infused with an aromatic tea and spice blend. They are not only tasty but pretty as well! | RotiNRice.com

Biren

1.4K shares

Categories: 🗂 Appetizer & Snack, Asian, Dorm Cooking, Easter, Egg & Tofu Tags: 📋 Chinese

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Comments

  1. [email protected] Journal says

    March 30, 2013 at 9:56 pm

    Happy Easter, Biren! I love tea egg and have this quite often. You’ve presented your tea eggs beautifully 🙂

    Reply
    • Biren says

      March 31, 2013 at 6:38 pm

      Thanks Ann! So nice to be able to make these tea eggs at home. Happy Easter to you and your family!

      Reply
  2. Baby Sumo says

    March 30, 2013 at 10:44 pm

    5 stars
    They’re beautiful Biren. Happy Easter!

    Reply
    • Biren says

      March 31, 2013 at 6:39 pm

      Thanks baby Sumo! Happy Easter to you and your family!

      Reply
  3. Jeannie says

    March 31, 2013 at 7:00 am

    5 stars
    Hi Biren, I love these eggs and never fail to buy some to enjoy whenever I see them in stores….yours look so pretty! Happy Easter:D

    Reply
    • Biren says

      March 31, 2013 at 6:42 pm

      So nice to be able to just go to the store and buy one or two eggs. No chance of that happening here but good thing it is not too difficult to make them at home. Thanks for the compliment and Happy Easter!

      Reply
  4. Bernice says

    March 31, 2013 at 1:02 pm

    Do you think you could make these in the slow cooker? That is a long time to simmer on the stove. I wonder if it would have the same effect?

    Reply
    • Biren says

      March 31, 2013 at 6:58 pm

      Thanks Bernice for visiting and commenting! Yes, you can definitely cook the eggs in a slow cooker, probably on high for 3 to 4 hours. They will likely have a stronger flavor. I may try that the next time. 🙂 In Malaysia, they are left to simmer very gently in the rice cooker.

      Reply
      • Kim Quinn says

        April 3, 2017 at 11:34 am

        5 stars
        How do you handle the first 10 minute simmer? On the stove, then crack and transfer to slow cooker? I love tea eggs! Thank you for the recipe!

        Reply
      • Kim Quinn says

        April 3, 2017 at 12:08 pm

        5 stars
        Well, I did the 10 minutes part on top of the stove and will be transferring cracked eggs, hot egg water, tea bags, etc to my slow cooker.

        Rather than 4 hours high, since the water is already boiling hot, can I cook on low for 2-3 hours?

        Reply
        • Linda says

          April 6, 2017 at 12:40 am

          Kim Quinn – Yes, cook the eggs on the stove. Remove eggs and add spices and seasoning to the boiling water. Then transfer cracked eggs and spiced tea to the slow cooker. If you want to cook it on low, a longer time is better so that the eggs are properly flavored.

          Reply
  5. Ramona says

    April 2, 2013 at 1:47 pm

    Wow… those eggs are beautiful!! I have always wanted to try to make them. 🙂

    Reply
  6. Sharon | Chinese Soup Pot says

    April 2, 2013 at 3:21 pm

    I love Chinese Tea Eggs! They are so yummy and I love that you featured this for the Easter holiday! =)

    Reply
  7. mjskit says

    April 2, 2013 at 9:31 pm

    These are such beautiful eggs! I’ve made them once and yes, the aroma and the taste are beyond comparison. I can’t wait to try your recipe.

    Reply
  8. Lisa says

    April 17, 2013 at 1:48 pm

    Can you use any tea? I was thinking of making my own tea bags with coffee filters and my favorite loose tea (Youthberry).

    Reply
    • Biren says

      April 17, 2013 at 4:11 pm

      You should be able to use any unflavored black teas. Is Youthberry a black tea?

      Reply

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My grace is sufficient for thee…
2 Corinthians 12:9

Hi, I’m Linda! I make quick, easy meals, and spin on classics and old favorites with focus on Malaysian, Chinese, and American cuisines. Read more →

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