Chinese Tea Eggs

Everything about these Chinese tea eggs will surprise you, especially how good they taste on their own or when paired with a tea blend containing Lapsang Souchog, Keemun, or Formosa Oolong. Dusted with a combination of toasted sesame seeds and coarse salt, the eggs make an excellent hors d’oeuvre.–Sara Perry

LC Not Your Mom's Hard-Cooked Eggs Note

These Chinese tea eggs are most definitely not your mom’s hard-cooked eggs. And we’re okay with that. Really okay with that.

Chinese Tea Eggs Recipe

  • Quick Glance
  • 15 M
  • 2 H
  • Makes 6 to 10


  • 6 to 10 large eggs
  • 2 tablespoons black tea leaves
  • 2 teaspoons Chinese five-spice powder
  • 1 tablespoon fleur de sel, coarse kosher salt or any large-grain salt


  • 1. Place the eggs in a pot just large enough to hold them without crowding them and add enough cold water to cover them. Bring the water to a gentle boil over medium heat. Simmer the eggs for 12 minutes. Using a strainer or slotted spoon, remove the eggs and place them in a bowl of ice water until they can be easily handled. Reserve the cooking water.
  • 2. Using the back of a spoon, lightly tap each shell all over until it is covered with a cobweb of cracks.
  • 3. Bring the cooking water for the eggs back to a boil. Add the tea leaves, Chinese five-spice powder, and salt. With a slotted spoon, add the eggs. Cover, turn the heat to low, and gently simmer for 1 hour. Remove the pot from the heat and let the eggs steep in the covered pot for 30 minutes. Remove the eggs from the water and let them cool.
  • 4. To serve, remove the shells from the tea eggs. Eat the eggs whole, halved lengthwise, or quartered. Their flavor is best enjoyed within 24 hours.
Hungry for more? Chow down on these:

  1. chinese tea says:

    I like chinese black tea and xi hu long jin

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Send it along. Covet one of those spiffy pictures of yourself to go along with your comment? Get a free Gravatar. And as always, please take a gander at our comment policy before posting.


Daily Subscription

Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.

Preview daily e-mail

Weekly Subscription

Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.

Preview weekly e-mail