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Chinese Tea Eggs Recipe (with Video)

Shellfish-free, Eggs, Added sugar

Discover our Chinese Tea Eggs Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 24h5min | Cook 25min


Tea Eggs
- 12 Large eggs
- 4 c water
- 2 Ginger, slices
- 4 tbsp Light soy sauce
- 5 tbsp Dark soy sauce
- 2 tbsp tea leaves
- 3 Star anise
- 1 cinnamon stick
- 3 Bay leaves
- 5 clove Garlic, smashed
- 2 tsp rock sugar
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Boiling the Eggs
1. Bring a pot of water to a boil and gently put the eggs into the water. You want to avoid dropping them and cracking them.
2. Let the eggs cook in the boiling water for around 7 minutes.
3. Once the time is up, turn off the heat, quickly scoop out the eggs, and transfer to an ice bath.
4. Allow them to sit in the ice bath until they are completely cooled. This will stop the eggs from cooking any further.
Preparing the Marinade
1. In the meantime, prepare the marinade by adding the rest of the ingredients to a pot.
2. Bring the mixture to a boil, and then turn the heat down to a simmer.
3. Cover and simmer for 10-15 minutes.
4. Then turn off the heat, open the lid, and let it cool completely.
Marinating the Eggs
1. Once the eggs are cooled, lightly crack the egg shells. The goal here is to make enough cracks to allow the flavor of the sauce base to seep into the egg.
2. Pour the marinade into a container and soak the cracked eggs into the container and refrigerate it for at least 24 hours.
3. Make sure that all the eggs are completely submerged into the sauce! The eggs will last in the fridge for around 4 days.

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