Forgot traditional hard boiled eggs. Healthy Chinese tea eggs, also known as marbled eggs, add a flavorful and healthy twist. Women in China often cook and enjoy these tea eggs for breakfast during the Chinese New Year, but you can make everyday a celebration with this simple, authentic recipe.
The fancy, marbled look on the eggs comes from black tea, which gives these eggs a delicate flavor and also add healthy anti-aging antioxidants. The cinnamon flavor makes these eggs delicious on their own, or a delightful accompaniment with toast and other baked breakfast goods.
3 1/2 cups cold water, or as needed
1 teaspoon salt
2 tablespoons soy sauce
1/2 cup brewed black tea
2 Star anise, broken into individual pieces
1 Cinnamon stick
- Put the eggs in a pot. Add enough water to cover the eggs, then bring the water to a boil.
- Once the water is boiling, remove the pot from the heat and set aside for 20-25 minutes. Once the time is up, take the eggs out and allow them to cool.
- Gently tap the eggs with a spoon or fork to make little cracks in the egg shell, but be careful not to actually crack open the egg.
- Boil another pot of water, the add the eggs and all the additional ingredients. Lower the heat and let the pot simmer for two hours. The seasoning, spices and the black tea will penetrate the egg shell through the cracks, infusing it with delicious flavor while creating the trademark marble look.
Service size: One egg