Chinese Tea Eggs

These beautiful looking eggs get their look from having their shells shattered before being simmered in a mixture of black tea, soy and spices. Delicately flavoured and with a beautiful surface like marble, these eggs areĀ a lovely dish to serve at Easter.


12 eggs, boiled but not peeled

2 litres water

3 tablespoons black tea

4 tablespoons soy sauce

2 star anise

1 cinnamon stick

4cm piece of ginger

1 spring onion, tied into a knot


  1. Shatter the shells of the boiled eggs by tapping them all over with the back of a tea spoon.
  2. Place in a medium size saucepan and top with the sauce ingredients.
  3. Bring to the boil over medium heat and then reduce to a simmer. Allow the eggs to simmer in the sauce for an hour.
  4. Remove the pot from heat and leave the eggs in the liquid to cool completely, which takes a few hours but allows the flavour to infuse further and colour to deepen.
  5. Peel the shells from the eggs and serve.

Fridge and Freezer

Eggs will keep for up to one week in the fridge, in an air tight container lined with paper towel. I do not recommend freezing these eggs.

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