Chinese Tea Eggs
🌸 Transform Leftover Easter Eggs into TCM-Inspired Tea Eggs… 🐰
🐰 Easter is over, and now you’re staring at a pile of beautifully dyed eggs—don’t let them go to waste! With egg prices on the rise, it’s the perfect time to turn those leftovers into Chinese Tea Eggs, a versatile and flavorful dish rooted in Traditional Chinese Medicine (TCM).
🐣 These marbled beauties are not only visually stunning but also packed with warming spices that support digestion and balance. Plus, they’re easy to make and store, making them a great snack or addition to any meal. Let’s get cracking! 🥚✨
Chinese Tea Eggs
INGREDIENTS
6+ hard-boiled eggs (however many leftover Easter eggs you have!)
2 cups water
2 tablespoons dark soy sauce (for a richer color)
1 tablespoon light soy sauce
1/2 tablespoon sugar
2 black/green tea bags (or 1 tablespoons loose black/green tea)
1 star anise
1 cinnamon stick
2-3 slices of ginger
1 bay leaf
2 teaspoon salt
1/2 teaspoon Sichuan peppercorns (optional, for a hint of spice)
1 teaspoon rice wine (optional)
*You may substitute the whole spices for 1 teaspoon Chinese 5-spice powder.
Add, omit, or sub spices as needed.
INSTRUCTIONS
Prepare the Eggs:
Gently crack the shells of the hard-boiled eggs all over (using a spoon or the counter), which will create a web-like pattern. Be careful not to remove the shell.
Make the Marinade:
In a pot, combine water, soy sauces, tea, and spices. Bring to a boil, then reduce to a simmer.
Steep for Flavor:
Let the eggs steep in the marinade for at least 4 hours (or overnight) for a deeper flavor and marbled effect. Take the eggs out before 24 hours so the eggs do not become too salty.
Serve or Store:
Peel the eggs and enjoy as a snack, or add them to rice, noodles, salads, etc. Store in the fridge for up to 5 days!
photo and recipe inspiration to Red House Spice
