Chinese Marbled Tea Eggs

Every once in a while, when I have a weekend afternoon with a couple free hours, I make a batch of Chinese tea eggs like the ones pictured above. They remind me of the year I spent in Beijing, when my friends and I would take along these eggs for fuel during weekends hiking on the outskirts of the city. (They were as great for energy as any granola mix!)

Chinese marbled tea eggs, stewed in a black tea/soy sauce/spice blend, are a ubiquitous and cheap snack sold all around China in snack stands and convenience stores. The aromas of tea, cinnamon, star anise, and soy sauce are intoxicating, just perfect for fall.The eggs are also easy to make at home. Getting the marbling effect is as simple as cracking the eggs once they’re cooked. You can use any black tea; just avoid green tea since it’s too astringent to use for simmering.) The eggs can be simmered for 1 to 2 hours; longer simmering means a more intense flavor and color.

Once the eggs are cooked, you can eat them hot or cold as a snack. I’ve made lazy meals out of just 2 eggs over ramen noodles, or chopped up eggs over fried rice. Or serve them as appetizers at a party, cut in half with caviar on top. Or even take them on your next hiking trip!

Try this recipe at home and let me know what you think!

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Chinese Marbled Tea Eggs

8 eggs, any size2 tea bags of black tea1/2 cup soy sauce1 tablespoon light brown sugar2 pieces star anise1 cinnamon stick1 teaspoon cracked black peppercorn (optional)2 to 3 strips dried mandarin peel (optional)Add enough water to a medium pot to cover the eggs. Bring the water to a boil, then lower the heat to simmer for 10 minutes, until the eggs are hard-boiled.Remove the eggs with a strainer and run under cold water until they are cool enough to handle. Tap the eggs with the back of a butter knife to crack them evenly all around, being careful not to peel off the shells. Return the eggs to the pot.In the same pot, add the tea bags, soy sauce, brown sugar, star anise, cinnamon, black peppercorns, and orange peel (if using). Add enough water to cover the eggs by an inch. Bring the liquid to a boil, then lower the heat to a bare simmer. Allow the eggs to simmer for 1 to 2 hours, longer for a more intense flavor and color.Remove from the heat and drain the eggs, saving a little of the liquid to serve with the eggs if you choose. You can either peel and serve the eggs immediately or store them in the fridge for up to 4 days in a tightly covered container. Serve as a snack as-is or as an addition to rice or noodles.

Updated September 4, 2012. Original recipe posted May 8, 2008.

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More Chinese appetizers and snacks to try:

Tagged as: Appetizers, Cantonese, Chinese, Eggs, Healthy, Recipes, Vegetarian

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