Chinese Tea Eggs

This recipe uses 6 eggs but feel free to make as many or as few as you like!


  • 6 eggs
  • pinch of salt
  • 2 black tea bags (or 1 tbsp black tea leaves)
  • ¼ cup soy sauce
  • whole cloves, cinnamon & orange peel or ¼ cup mulling spices (allspice berries removed)
  • 4 star anise
  • 1 tsp fennel seeds
  • 1 small stick cinnamon (optional)


  1. Place eggs in a saucepan of cold water. Add a pinch of salt. Water level should be at least 1½" higher than eggs. Bring to a rolling boil, turn off the heat, cover and let sit for 4 minutes
  2. Remove the eggs and rinse with cold water. With the back of a spoon, tap each egg to slightly crackle the shells
  3. Return eggs to a saucepan of clean cold water
  4. Add tea bags, soy sauce, star anise, mulling spices and fennel seeds and stir. Bring to a boil, lower heat, cover and simmer for 1 hour, adding water as necessary
  5. Remove eggs from the pot, peel and serve warm or cold


  • Cook longer for a stronger flavor and a deeper color
  • Sauce can be frozen and reused