Kitchen Recipe Collection
Chinese Tea Eggs (Chaye Dan)
Hard-boiled eggs gently cracked and simmered in a fragrant broth of black tea, soy sauce, and whole spices, creating a beautiful marbled pattern and savory flavor.
- Prep
- 10 min
- Cook
- 60 min
- Total
- 70 min
- Servings
- 6
- Difficulty
- easy
- Cuisine
- Chinese
Ingredients
Scaled for 6 servings
- 6 large eggs
- 2 tbsp black tea leaves (or 2 black tea bags)
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 star anise
- 1 cinnamon stick
- 1 tsp Sichuan peppercorns
- 2 dried bay leaves
- 1 tsp sugar
- Water
Equipment
- Medium saucepan
- Slotted spoon
- Spoon (for cracking shells)
Instructions
- 1
Boil Eggs
Place eggs in a single layer in a pot. Cover with cold water. Bring to a boil, then simmer for exactly 7 minutes.
- 2
Ice Bath
Immediately transfer the eggs to an ice water bath to stop the cooking and make peeling easier.
- 3
Crack the Shells
Using the back of a spoon, gently tap all over the eggshells to create a web of cracks. Do not peel them!
- 4
Prepare Spices
Gather the star anise, cinnamon, Sichuan peppercorns, and bay leaves.
- 5
Toast Spices
Briefly dry-toast the spices in the empty pot for 30 seconds until fragrant.
- 6
Prepare Marinade
Add 4 cups of water to the pot along with the black tea, light soy sauce, dark soy sauce, and sugar.
- 7
Simmer the Eggs
Gently place the cracked eggs back into the dark liquid. Bring to a boil, then reduce to the lowest simmer.
- 8
Simmer
Simmer the eggs in the tea mixture for 40 minutes to allow the flavor to penetrate.
- 9
Cool Down
Remove the pot from the heat and let the eggs cool in the liquid to room temperature.
- 10
Steep Overnight
For the best flavor and deepest marbling, transfer the eggs and liquid to a container and refrigerate overnight.
- 11
Peel and Serve
Peel the eggs right before eating to reveal the stunning marbled pattern. Serve cold or gently warmed.
Cooking Tips
- The more thoroughly you crack the shells, the more intricate the marbling pattern will be.
- Dark soy sauce is essential for coloring the marbling, while light soy sauce provides the saltiness.
Variations
- Soft-Boiled Tea Eggs: Do not simmer them in the hot liquid. Simply steep the boiled, cracked eggs in cold marinade for 24 hours.
- Spicy Tea Eggs: Add dried red chilies to the steeping liquid.
Nutrition Estimate
75 calories · 6g protein · 1g carbs · 5g fat · 0g fiber per serving
