Tea Eggs

Let’s get cooking

1. 01

   Hard-boil eggs

   Cover eggs with water in a saucepan. Bring to a gentle boil and cook about 10–12 minutes until whites and yolks are firm.

2. 02

   Crack shells

   Cool briefly in clean cold water. Tap shells with a spoon to form cracks while keeping them on the eggs.

3. 03

   Make tea broth

   Bring measured water, tea, soy sauces, salt, and optional star anise to a simmer in a clean saucepan.

4. 04

   Infuse

   Add eggs and simmer gently 15–20 minutes. Peel before serving; remove whole spices.

5. 05

   Optional chilled soak

   For a darker pattern, cool promptly and refrigerate eggs in the broth for 6–12 hours. Do not soak overnight at room temperature.