Tea Eggs Recipe – Eats Now

Name: Tea Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 12 large eggs; 14 mandarin orange peel; ½ cup soy sauce; ½ cup rice wine; 2 tablespoons black tea leaves; 1 cinnamon stick; 2 star anise; 1 teaspoon whole cloves; 1 teaspoon black peppercorns; 2 tablespoons sugar; 1 teaspoon salt

Servings: persons

12 large eggs
14 mandarin orange peel
½ cup soy sauce
½ cup rice wine
2 tablespoons black tea leaves
1 cinnamon stick
2 star anise
1 teaspoon whole cloves
1 teaspoon black peppercorns
2 tablespoons sugar
1 teaspoon salt

1
Poke wide base of eggs with a small needle to allow air to escape while boiling and prevent air bubble on the egg.
2
Place 12 eggs in one layer in a pot and cover with an inch of water.
3
Heat pot on high until water starts to boil, remove the pot from burner, and turn off heat.
4
Let eggs sit for 7 minutes, then remove them from the pot and immediately dunk them into an ice bath to stop cooking.
5
Peel eggs and place them into a tight fitting container or ziploc bag.
6
Meanwhile, heat all other ingredients together and simmer to create marinade, cooking down enough to cover the eggs.
7
Cool the marinade and pour over the eggs to cover, including all the spices.
8
If there is not quite enough liquid, top it off with more water and shake gently to combine.
9
Store in the fridge for 24 hours or longer to let the flavor intensify.
10
Eat cold or reheated.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 large eggs, 14 mandarin orange peel, ½ cup soy sauce, ½ cup rice wine, and more.

Yes, Tea Eggs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tea Eggs

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