CC license


  • 6 eggs
  • 3 tablespoons soy sauce
  • 1 teaspoon salt
  • 1 tablespoon black tea leaves or 1 tea bag
  • 4 pieces star anise
  • 1 small stick cinnamon or cassia bark
  • 1 teaspoon cracked peppercorns (optional)
  • 2 strips dried mandarin peel (optional)


  1. Place eggs in saucepan of cold water – water level should be at least 4 cm (1-1/2") higher than eggs. Bring to a boil, then simmer for 2 minutes.
  2. Remove the eggs.
  3. With a knife, tap each egg to slightly crack the shells in two or three places. Return to saucepan.
  4. Add other ingredients and stir.
  5. Cover and simmer for 2 hours, adding water as necessary.
  6. Drain, serve hot or cold.

Cook longer for a stronger flavour and a deeper colour. Tea eggs are also known as Chinese marbled eggs for the unique marbling effect on the surface of the egg.