These Taiwanese Tea Eggs are almost too beautiful to eat! The intricate marbling isn't just for looks. Each line adds a flavorful burst of the tea spiced soy sauce braise. No need for a dipping sauce, the flavor is built right into the Tea Egg.
Taiwanese Tea Eggs are a traditional delight and a very popular snack or side dish. Though often associated with night markets and street vendors, you will not have a hard time finding them all over Taiwan.
Walking into any 7-11 here in the States, the first thing I notice is the smell of hot dogs or a variety of fried foods. It's a much different story in Taiwan.
The aroma of marinated Tea Eggs hits you immediately as you walk in. It instantly sets my cravings on high alert. The Tea Eggs sit in a tea and soy sauce braise all day and night and is kept warm in a rice cooker at the front of the store.
No doubt its placement is intentional, almost like a reminder to pick up a few before you leave.
As mesmerizing as Tea Eggs look, their tastes are just as unique. The spiced tea braise seeps through the cracked egg shells and infuses the egg throughout, leaving you wanting more, bite after bite. It's such a comforting snack that reminds me of home.
Making Taiwanese Tea Eggs is fairly easy and doesn’t require you to actively do much work. Most of the time is allowing the hard boiled eggs to marinate overnight (or longer).
You can make this recipe ahead of time for your next meal, or have a dozen in the fridge as a healthy snack ready for hungry growing kids. Hot or cold, it's delicious either way!
What Type of Tea Can I Use for Tea Eggs?
Black tea is the ideal tea to use for this recipe. This includes Earl Grey, English Breakfast, and of course any type of Chinese black tea.
Lipton tea bags are also black tea and make a great option. They're super handy to use since they already come in tea bags.
If you're using loose leaf tea, be sure to put them in tea bags or in a tea strainer. Just be sure not to overstuff the tea bags. The tea leaves need space to bloom.
The same is true for a tea strainer. Make sure it's large enough to hold enough tea leaves for this recipe. If you don't have tea bags or a tea strainer, cheesecloth tied tightly will work.
You can also add star anise in with the tea to make retrieving so much easier.
How to Make Taiwanese Tea Eggs
This simple recipe can be broken down into 2 main steps, making hard boiled eggs, then braising them.
1) Bring a pot of water to a boil and carefully lower the eggs into the water. Reduce the heat to a gentle boil and cook for 10 minutes.
2) Transfer the hard boiled eggs to an ice bath and allow them to cool completely. This will ensure the eggshells peel off easily.
3) In a saucepan, add water, spice pack, tea leaves, star anise, rock sugar, light and dark soy sauce, salt and let it come to a boil.
4) In the meantime, gently crack the eggshells with the back of a spoon, just enough to allow the flavors to seep through.
5) Lower the eggs into the braise. Cover and simmer for one hour. Allow it to cool to room temperature then refrigerate at least overnight.
6) Tea Eggs are ready the next day. Remove the eggs from the braise and store in a container. Peel when ready to eat.
How to Reheat Tea Eggs
Tea Eggs can be enjoyed cold or hot. I typically eat them cold mostly because I'm too lazy to reheat the eggs but also because they're delicious cold!
However, I know it's not everyone's cup of tea (hehe). If you prefer your Tea Eggs warm, heat them over the stove in the tea braise. This isn't the quickest but it is the best method to reheat Tea Eggs.
If you're short on time, you can reheat Tea Eggs in the microwave but I would suggest using this method as a last resort. If you must use a microwave, it'll require some prep.
Peel the eggs and slice them in half lengthwise. Place the egg halves cut side down on a plate and microwave for 20-30 seconds.
Be careful not to microwave the Tea Eggs too long. You'll risk the yolks making a giant mess in your microwave, while drying out the whites.
How to Reuse the Tea Braise
The tea braise can be used repeatedly for subsequent batches of Tea Eggs. The already prepared tea braise makes the next batch a cinch so don't throw it out!
After removing the eggs, you can reuse the tea braise immediately or store it in the freezer for later use. It'll keep for several months in the freezer.
When you're ready to make Tea Eggs again, be sure to add enough water to submerge the eggs. Some water will have evaporated during the initial braise. Since water is added, you'll need to add a little of everything else.
Taste and adjust. You may need a little more salt and sugar, maybe star anise and probably more tea. Add in your hard boiled eggs and repeat.
It's super easy to make Taiwanese Tea Eggs at home so definitely give it a try!
Ingredients
- 1 dozen eggs
Tea Braise
- 4 cups water
- 1 spice pack, or 1 teaspoon five spice
- 2-3 tablespoon black tea leaves
- 2-3 star anise
- 2 tablespoon rock sugar
- 4 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon salt
Instructions
- Bring a pot of water to a boil then gently lower the eggs into the water. Turn the heat down to a soft boil and cook for 10 minutes.
- Transfer the eggs to an ice bath and allow it to cool completely.
- In a saucepan, combine the TEA BRAISE ingredients and let it come to a boil.
- Carefully crack the eggshells with the back of a spoon.
- Lower the eggs into the braise. Cover and reduce the heat. Simmer for 1 hour.
- Turn off the heat and let the braise cool to room temperature. Refrigerate at least overnight.
- Remove the Tea Eggs from the braise and store in a container. Save the tea braise for another batch of eggs.
- Peel the Tea Eggs when ready to eat.
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