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Marbled Chinese Tea-Spice Eggs - BoulderLocavore.com

Marbled Chinese Tea Eggs

Marbled Chinese Tea Eggs are a traditional lucky food for Chinese New Year. Symbolizing fertility and wealth, they will be prominent on most menus. They are easy to make filling the kitchen with exotic smells of star anise, cinnamon, black tea, Chinese five spice and orange peel. Hard boiled eggs are lightly cracked and soaked in the tea-spice mixture for several hours revealing artistic, delicious eggs.
Course Side Dish
Cuisine Chinese
Keyword chinese tea eggs, marbled tea eggs
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 5 hours
Servings 8 marbled eggs
Calories 69 kcal
Author Toni Dash

Ingredients

  • 8 large Eggs
  • 3 ½ cups Water
  • 2 tablespoons loose Black Tea
  • 2 Star Anise , broken into pieces
  • 1 3- inch Cinnamon Stick
  • 1 teaspoon Brown Sugar
  • 1 tablespoons Tamari (or soy sauce if you eat gluten)
  • ½ teaspoon Chinese Five Spice
  • 1 teaspoon Chinese Szechuan Peppercorns , cracked (black peppercorns can be substituted)
  • ½ teaspoon dried Orange Peel (spice)

Instructions

  1. Place the eggs in a medium saucepan that allows room for all the eggs and at least ½ inch of water over the top of the eggs. Bring to a boil and lower heat to a simmer. Simmer for 20 minutes.
  2. With a slotted spoon, remove the eggs from the hot water (retain the water in the pan for the tea mixture) and place eggs in a bowl of cold water. Allow the eggs to fully cool. Note: cracking the eggs before they are cold may lead to the shell coming off.
  3. Using the back of a small dining spoon, gently tap the shell all over causing cracks (as shown in the photo). The goal is to crack the shell all over but not dislodge the shell from the egg. Once cracked, set the eggs aside.
  4. Add the remaining ingredients to the saucepan of water: black tea, star anise pieces, cinnamon stick, brown sugar, tamari sauce, Chinese five spice, peppercorns and orange peel. Add the eggs to the saucepan and bring to a low boil; then lower heat to a low simmer.
  5. Simmer the mixture for two hours watching to ensure the water level continues to cover the eggs. Turn off heat and allow the eggs to soak in the tea mixture another 2-3 hours. To deepen the coloration inside the egg further, place eggs and tea mixture in a covered container in the refrigerator overnight.
  6. After soaking, remove the egg shell to reveal the marbled eggs!
Nutrition Facts
Marbled Chinese Tea Eggs
Amount Per Serving
Calories 69 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Cholesterol 163mg54%
Sodium 194mg8%
Potassium 65mg2%
Carbohydrates 1g0%
Fiber 0g0%
Sugar 0g0%
Protein 5g10%
Vitamin A 240IU5%
Vitamin C 0.2mg0%
Calcium 36mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.