Make your own marbled Tea Eggs subtly infused with an aromatic tea and spice blend. They are not only tasty but pretty as well!
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.
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!
- 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
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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.
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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.
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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.
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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.
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.
Ann@Anncoo Journal says
March 30, 2013 at 9:56 pmHappy Easter, Biren! I love tea egg and have this quite often. You’ve presented your tea eggs beautifully 🙂
Biren says
March 31, 2013 at 6:38 pmThanks Ann! So nice to be able to make these tea eggs at home. Happy Easter to you and your family!
Baby Sumo says
March 30, 2013 at 10:44 pmThey’re beautiful Biren. Happy Easter!
Biren says
March 31, 2013 at 6:39 pmThanks baby Sumo! Happy Easter to you and your family!
Jeannie says
March 31, 2013 at 7:00 amHi 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
Biren says
March 31, 2013 at 6:42 pmSo 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!
Bernice says
March 31, 2013 at 1:02 pmDo 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?
Biren says
March 31, 2013 at 6:58 pmThanks 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.
Kim Quinn says
April 3, 2017 at 11:34 amHow 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!
Kim Quinn says
April 3, 2017 at 12:08 pmWell, 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?
Linda says
April 6, 2017 at 12:40 amKim 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.
Ramona says
April 2, 2013 at 1:47 pmWow… those eggs are beautiful!! I have always wanted to try to make them. 🙂
Sharon | Chinese Soup Pot says
April 2, 2013 at 3:21 pmI love Chinese Tea Eggs! They are so yummy and I love that you featured this for the Easter holiday! =)
mjskit says
April 2, 2013 at 9:31 pmThese 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.
Lisa says
April 17, 2013 at 1:48 pmCan you use any tea? I was thinking of making my own tea bags with coffee filters and my favorite loose tea (Youthberry).
Biren says
April 17, 2013 at 4:11 pmYou should be able to use any unflavored black teas. Is Youthberry a black tea?