Chinese, Side Dish, Snack

Spicy Tea Eggs

This spicy tea eggs recipe is made from star anise and black Chinese tea. It’s so simple to make and the beautiful marbling effect is pretty awesome. But you know what? I would prefer to have the whole egg infused with the spice tea rather than have the marbling effect. The egg can be served as whole or cut in halves or quarters. It’s perfect as a side dish and also snack. Unlike the traditional Chinese herbal tea eggs, the liquid for this spicy tea eggs need to be discarded because it’s undrinkable! LOL And oh yes, this is my first recipe after coming back from the long Chinese New Year lazy break!

Simple Spice Tea Eggs

Let’s start cooking!

Hard boil the eggs for about 12 minutes. Soak the eggs in cold water to let it cool a little.

Tap Egg Gently With A Spoon
Gently tap the egg with the spoon all round the surface.

Add Black Chinese Tea Leaves
Place the eggs in the saucepan. Use good quality black Chinese tea leaves. In my case, I’m using pu-erh.

Add Water
Add salt, light and dark soy sauce and star anise. Then, add water to cover the eggs. Bring the liquid to boil and then simmer for 50 minutes with the lid on.

Cool the eggs in the liquid for several hours. The longer it infuses, the better (stronger flavor).

Simple Spice Tea Eggs
I let mine sit in the liquid for 3 hours. The spice flavor is not very prominent so I think it should be infused longer than this.

Spicy Tea Eggs
Adapted from The Chinese Kitchen by Deh-Ta Hsiung
For 5 persons

Note: Allow 1 to 2 eggs per person as snack or side dish.

10 eggs
1 teaspoon salt
2 tabelspoons light soy sauce
1 tablespoon dark soy sauce
5 whole star anise
4 tablespoons good quality black Chinese tea leaves (I use pu-erh tea)

1. Hard boil the eggs for 12 minutes. Then soak the eggs in cold water to cool a little.

2. Use a spoon and gently tap on the eggs surface.

3. Place the eggs in a saucepan. Add salt, light soy sauce, dark soy sauce, star anise and tea leaves. Add water to cover the eggs.

4. Bring to the boil and then simmer gently covered for 50 minutes.

5. Cool the eggs in the liquid for several hours. The longer it infuses, the better (stronger flavor).

6. To serve, peel off the shell. Discard the liquid as you cannot drink it unlike the liquid for traditional herbal Chinese eggs.

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  • Reply Constance Ant March 1, 2014 at 1:33 pm

    arghh i likey cha ye dan!!

    everytime if i smell it in shopping mall, must buy!!
    i thought the eggs are supposed to be boiled with the liquid mixture.. hard-boiled already then boil again ar.. now i know.. macam so simple to make! i try to diy it at home!!

    thanks for sharing the recipe!

    • Reply Che-Cheh March 1, 2014 at 5:27 pm

      This one is a bit different from the shopping mall one. This broth can’t be eaten but the egg taste is nice. I’ll try with Chinese herbal mixture next time.

  • Reply keeyit March 7, 2014 at 4:49 pm

    I like this..

    • Reply Che-Cheh March 7, 2014 at 7:48 pm

      Me too. Long time no see Keeyit.

  • Reply J'Marinde Shephard April 9, 2014 at 10:19 am

    Could you please provide a link to the black Chinese tea leaves (pu-erh tea) you reference. I went online and there are so many choices I am discombobulated. This looks SO yummy I want to give it a try, but I am lost in the tea aisle. thanks!

    • Reply Che-Cheh April 23, 2014 at 8:17 pm

      Hi J’Marinde, I’m referring to the good ole Wikipedia for reference.

  • Reply J'Marinde Shephard April 9, 2014 at 10:20 am

    I am just as lost here looking for a newsletter sign up. Can you add me to your newsletter? thanks! Your pages are SO BEAUTIFUL and inspiring!

  • Reply Taiwanjohn July 7, 2023 at 10:32 pm

    What makes this spicy? I’m trying for the first time but wanted spice so I threw in five chilis. Results pending.

    • Reply Che-Cheh July 7, 2023 at 11:13 pm

      Hi! It’s the star anise that makes it spicy. But, it’s not the kind of spicy spicy. Do let me know your result.

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