Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 6
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Eggs
Braise
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Boil · About 10 min
- Bring 6 eggs, 1500 ml water to a gentle boil; simmer 10 minutes. Cool under running water and lightly crack shells all over.
Braise · About 20 min
- Simmer 700 ml water, 60 ml soy sauce, 10 g black tea leaves, 2 star anise, 1 cinnamon stick, 10 g sugar, add eggs and simmer 20 minutes.
Chill · About 240 min
- Cool eggs and strained braising liquid promptly in a shallow container. Refrigerate 4 hours before peeling and serving.
Check: The peeled eggs have firm whites and yolks with a tea-stained surface.
Tips
- Crack shells without removing them to make the marbled pattern.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use two black tea bags instead of loose tea.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Prepare the measured ingredients for Chinese Tea Eggs one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Chinese Tea Eggs?
Crack shells without removing them to make the marbled pattern.
What can I substitute in Chinese Tea Eggs?
Use two black tea bags instead of loose tea.
Can I prepare Chinese Tea Eggs ahead?
Prepare the measured ingredients for Chinese Tea Eggs one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
