Photograph of the finished Tea egg

China · Trứng luộc nứt vỏ ướp trà

Tea egg

1 hr 40 min Hands-on time + 8 hr waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken eggs Chicken eggs 12
  • Photograph of Black tea Black tea 0.8 oz
  • Photograph of Soy sauce Soy sauce ¾ cup
  • Photograph of Five-spice powder Five-spice powder 0.3 oz
  • Photograph of Cinnamon and star anise Cinnamon and star anise 4
  • Photograph of Dried tangerine peel Dried tangerine peel 0.4 oz
  • Photograph of Brown sugar Brown sugar 1.7 oz
  • Photograph of Salt Salt 0.6 oz

Method

  1. 1 Boil the eggs for 8 minutes, then use a spoon to gently tap the shells to create a network of cracks without peeling them.
  2. 2 These cracks create the marble-like brown pattern on the white surface; peeling the skin removes the pattern.
  3. 3 Boil water with black tea, soy sauce, five-spice powder, cinnamon, star anise, orange peel, and brown sugar for 10 minutes.
  4. 4 Add the eggs and simmer for 50 minutes at 85 degrees, avoiding a rolling boil.
  5. 5 Turn off the heat, let it cool, then refrigerate for 8 hours before eating.

With an appliance

  • Pressure cooker 40 min

    Replace step 4: Cook the cracked eggs in a pressure cooker for 8 minutes at high pressure, then release the pressure naturally. The tea flavor will penetrate deeper, but the egg whites will be slightly firmer, so reduce the cooking time in step 1 to 6 minutes.

Start cooking