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 were not our mom’s everyday hard-cooked eggs. But we certainly wish they were. We’ve got some serious egg envy going on for those who grew up with these little lovelies as ordinary snacks. Though they look labor-intensive, the technique is easy peasy. Depending on which culture or tradition you embrace, the dye mixture may contain soy sauce in addition to black tea and spice.
Chinese Tea Eggs
- Quick Glance
- Quick Glance
- 15 M
- 2 H
- Makes 6 to 10
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Recipe Testers Reviews
My mother used to make these eggs and I used to make these eggs. It was nice to discover this recipe because it reminded me of just how good these tea eggs can be. They are also incredibly easy to make. I can imagine taking them to a summer potluck in place of regular hard-boiled eggs. I used a Chinese English Breakfast-like tea, but my mom used whatever tea was on hand. I can also see varying the five spice powder with other spices. Sometimes soy sauce is added, replacing the salt, and this gives the eggs a darker pattern. Sometimes sugar is added to balance the saltiness of the soy. You can also let the eggs steep for longer without a problem.