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.
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