Tea Leaf Eggs

Make and share this Tea Leaf Eggs recipe from Food.com.Having tasted tea leaf eggs at an international fair many years ago, I had always wanted to try making them at home. This produced gorgeous looking eggs - they have a rich brown shell that makes them look almost like chocolate eggs. When peeled, the whites of the eggs have a lovely veining effect from the tea/spice mixture. While these were very good, I was expecting to taste a bit more of the spices - despite the long steeping, I could hardly detect any cinnamon or star anise flavor. Regardless of this, the eggs were still tasty and were really quite striking to look at on the plate. I will make these again, perhaps using a heavily spiced tea such as Chai, to perk up the flavor a bit more, and maybe throw in a few extra star anise.I am of Asian descent, and my grandma always used to make tea eggs that tasted exactly like these!! Note to anyone who can't find black tea: you can also use 4 bags of Tetley or Red Rose.I made these very cool eggs for Easter. I really liked the marbling effect and the very subtle flavor from the tea and spices. I ended up simmering these for like five hours, and steeping them overnight in the fridge. This recipe might just become a yearly tradition, thanks!

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  • Prep
    5 mins
  • Cook
    0 mins
  • Serve in
    5 mins

Ingredients

  •   10 eggs
  •   3 tablespoons soy sauce
  •   5 teaspoons anise seed or 2 star anise
  •   2 inches cinnamon sticks
  •   2 tablespoons black tea leaves
  •   1 teaspoon sugar
  •   1 teaspoon salt
  •   2 cups cold water

Instructions

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