Recipe: Chinese Tea Eggs

Time: 2 – 10 hours (depending on seeping)
Difficulty: Easy
When: Brunch | Breakfast | Snack

My Experience

It took three attempts to get this recipe right. A few tips I learned along the way:

  • Seep the eggs overnight for best effect
  • Use Chinese five spice powder for more flavours (I did not!)
  • Crack the eggs enough so the sauce can enter
  • Do not use green tea, use black tea
  • Simmer or refrigerate overnight
  • Use the back of a spoon to crack the eggs

The pattern is unique, but the taste is not much different than regular boiled eggs. This might be due to the absence of Chinese five spice powder which I did not use.


  • 6-8 eggs
  • 4 table spoons of loose black tea leaves
  • 2 table spoons soy sauce
  • 2 table spoons salt
  • 1 tea spoon Chinese five spice powder (adjust according to taste)


  1. Boil eggs for 12 minutes until they are thoroughly cooked. Afterwards set eggs aside in cold water to let them cool down.
  2. Once eggs are cooled, crack the shells of the eggs, but make sure not to let the shell come off the eggs. Make sure to make cracks all around for a prettier cracked egg shell look as a result. This is tricky, what you want are cracks that are deep enough for the taste to get into the eggs, but not to much to the eggs shells won’t fall of the egg itself during cooking.
  3. Lay the eggs in a cooking pot and fill water to about one inch or 2.5 cm above eggs. Add more water later on if needed.
  4. Bring to boil the water with black tea leaves, salt, soy sauce and chinese spices. The latter you can usually find in any grocery store. If not, check out your local asian supermarket. If you can’t find this at your local asian grocery store.
  5. Cook the tea eggs for two hours (this is really the minimum) with all the ingredients on a low simmer. Keep lid on, this will avoid the liquid mixture from evaporating.
  6. Afterwards let the pot cool down and let the boiled tea eggs sit overnight for about 8 hours) in the fridge to fully absorb the flavors.
  7. The next day, you have to boil, and cook at a low boil for an additional 1-2 hours.

Recipe by


10 thoughts on “Recipe: Chinese Tea Eggs

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s