Tea Eggs (Cháyè dàn / 茶叶蛋)

by Chloe Wang

Cracked-shell eggs steeped in tea and aromatic spices until fully infused—marbled patterns, mellow tannin, savory-sweet depth.

Yield: 10 eggs
Active: 20 min
Total: 1½–2 hours (plus steeping)
Heat: 🌶0/5
Diet: Vegetarian, DF

The Significance of the Dish

Tea eggs are a beloved Chinese snack brought out at street-carts, train stations, and kitchens across the country. The cracked shell allows the dark tea and spices to seep in, creating the signature marbled texture while also infusing the white and yolk with layered flavour. Every family has its version: stronger tea, more sugar, extra star anise, long or short steep time. The result is both humble and deeply comforting.

Ingredient Guidance

• Eggs: Use large eggs; older eggs (5-7 days) peel more cleanly.
• Black tea leaves: Good base flavour—use a full-flavoured black tea (hóngchá 红茶) or aged Pu’er; avoid delicate green teas. Most Chinese families would use loose leaf tea that they have in their house, store bought tea bags also works.
• Spices: Commonly star anise, bay leaf(s), cinnamon stick, whole fennel (xiǎo huíxiāng 小茴香) seeds for warmth and aroma.
• Sugar: Rock sugar or granulated sugar both work; sugar rounds off the sharp edges of the marinade.
• Soy sauces: Light soy for savouriness; dark soy for colour and depth.
• Water: Enough to cover eggs fully.
• Diet swaps: Tamari for gluten-free; reduce sugar if you prefer less sweetness.

Mise en place

• Rinse eggs under cold water.
• Prepare eggs: bring to boil, then rest five minutes with heat off.
• Crack shells all over gently (but leave shells on).
• Measure and prepare spices and tea leaves.
• Have a pot deep enough to submerge eggs with marinade.

Ingredients

Eggs

• 10 large eggs
• Cold water to cover

Marinade

• 600 g (≈600 mL) water
• 5 g black tea leaves (to your preference)
• 15 g dark soy sauce
• 25 g light soy sauce
• 30 g sugar
• 20 g salt
• 2 star anise
• 2 g bay leaves (香叶)
• 1 g cinnamon stick
• 2 g whole fennel seeds (小茴香)

Method & Procedure

Boil the eggs — Place eggs in a pot, cover with cold water, bring to a boil, then turn off heat and let rest for 5 minutes. Another way to cook the eggs could be put eggs in boiling water and with medium heat, boil the eggs for 8-10 minutes, then cool down in ice bath.

Crack shells — Remove eggs, rinse under cool water, then gently tap each egg with the back of a spoon all over to create network of cracks while keeping the shell intact.

Make marinade（卤水） — In the same pot, combine water, tea leaves, soy sauces, sugar, salt and whole spices. Heat to a boil, then lower to simmer for 3 minutes so the spices and tea infuse.

Simmer eggs in marinade — Add cracked eggs into the boiling marinade, bring to a boil again then reduce to a low simmer for 5 minutes.

Steep for depth — Remove pot from heat and let eggs rest in the marinade for at least 12 hours (or up to 20 hours) at room temperature or cooled in fridge for deeper flavour and fuller marbling.

Finish — Before serving, remove eggs from marinade. Serve warm or chilled.

Pro tip

For stronger marbling and richer colour, use the full 30 g sugar and dark soy sauce. If you prefer a lighter flavour, cut sugar to 20 g and reduce dark soy sauce slightly. The longer the eggs steep, the deeper the pattern and the more developed the flavour—overnight yields the best results.

Finish & Serve

Serve tea eggs as a snack, with noodles, or alongside steamed rice and vegetables. Peel just before eating so the marbled pattern and aroma are at their peak. The leftover marinade can be reused once (after straining and topping up with water and a bit of salt) to flavour another batch.

Why This Works

Cracking the shell allows the marinade to seep in slowly along the fissures, creating the marbling effect and gain a deep infusion of flavours. Black tea contributes tannin and aroma; soy sauce and salt make it savory and add colour; sugar balances the flavour; slow steeping ensures the flavours penetrate without overcooking the egg.

Variations

• Five-spice version: Add ½ teaspoon five-spice powder
• Spicy version: Add 1–2 dried chilies and 1g Sichuan peppercorn to the marinade. The finish product won’t be overwhelmingly spicy as the eggshell will buffer the flavor.

Pairings

• Tea: Strong black tea or aged oolong.
• Rice: Plain steamed rice or porridge.
• Side: Pickled vegetables, fresh cucumber salad.
• Drink: A gentle light-aroma baijiu or a crisp lager.

Make-ahead & Storage

Once steeped, these tea eggs keep in the marinade in the fridge for up to 4–5 days—the flavour will deepen each day. Be sure to peel just before eating for best texture. Do not freeze.

Sourcing

Choose large fresh eggs, good quality black tea with a strong aroma, whole spices that are still fragrant (not dusty), and soy sauces with depth. Dark soy is key for the marbling effect.

Glossary

• 茶叶蛋 | cháyè dàn — tea egg
• 卤水 | lǔshuǐ — marinade; seasoned braising liquid
• 小茴香 | xiǎo huíxiāng — whole fennel seed