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Chinese Tea Eggs

Chinese Tea Eggs – 茶叶蛋 (cháyèdàn)

Firstly, let me start by saying this recipe, though super easy, takes a while to finish, so I usually do a double or triple batch for myself and a couple friends. They keep for a couple weeks, and can be eaten alone as a snack, or served sliced on noodles, on rice, with a salad, or any other creative way you can think of.

Chinese Tea Eggs
Chinese Tea Eggs

For instance, I am going to try making Deviled Chinese Tea Eggs. Instead of the usual mustard, mayo, and dill going into it, I will add mayo, Chinese hot mustard, minced ginger, and Tamari (wheat-free soy sauce replacement). Get creative! Have fun, and enjoy!


6 medium to large eggs

2 Tbsp / 2 tea bags of black tea or Pu’erh

1/2 C soy sauce or tamari

1.5 tsp salt

1.5 tsp fresh cracked black pepper

2.5 tsp sugar

4 pieces star anise

1 cinnamon stick

1/2 navel orange, well washed. Zest only.


  • Put eggs in a medium-sized pot with enough water to cover the eggs.
  • Bring to a boil, then lower heat and simmer for 3 minutes.
  • Remove eggs from heat (use a slotted spoon or ladle – keep your hot water in the pot).
  • Let eggs cool until easily handled.
  • Zest orange, crack pepper, and gather ingredients.
  • Use a spoon to crack eggs evenly all the way around.
  • Put eggs back in the hot water and add the other ingredients.
  • Bring to boil, then simmer for 1 to 3 hours. The longer it cooks, the stronger the flavor and color.
  • Add more water if the level gets low.
  • You can use a Crock Pot as well, though the color doesn’t run throughout the egg as thoroughly.
  • Remove from heat, serve or cool for storage.

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