Crack the shell, but don't peel it. That one step gives tea eggs their dark marbled pattern and turns plain boiled eggs into something that looks special on a platter.
These eggs simmer in black tea, soy sauce, star anise, and sesame oil until the whites pick up a warm brown web of lines. Slice them open and you get that pretty contrast right away: dark marbling on the outside, bright yolk in the middle.
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Why You'll Want to Make This
I love this recipe because it looks impressive, but the work is simple. No long ingredient list, no overnight soaking, no fussing at the stove every five minutes.
I love the smell of warm spices when the eggs are simmering on the stove and the flavor it gives to just a plain egg. They make a table look festive, even though they start with just a pan of eggs and a few pantry staples.
They're also genuinely handy. One batch makes 32 small pieces, so they're perfect for Easter, New Year's Eve, or any party plate where you want one thing that looks a little different.
What you'll need
- Eggs: the base of the recipe. Use 8 large eggs for 32 appetizer pieces. Eggs that are older (if you have your own chicken) peel more easily than very fresh ones.
- Black tea: gives the cooking liquid its color and a light earthy taste. Loose-leaf black tea or regular tea bags both work. Earl Grey is a nice swap if you want a soft bergamot note.
- Star anise: adds warmth and a light liquorice sweetness. It's what makes the kitchen smell amazing while the eggs simmer.
- Sesame oil: brings a deep, nutty flavor.
- Light soy sauce: seasons the eggs and deepens the color of the liquid. You'll get that warm brown marbling from this.
- Flaky salt or celery salt: for serving. A little sprinkle at the table is all these eggs need.
How to make it
- Step 1: Boil the eggs until hard-boiled, cool completely. Crack the shells. Tap each egg all over with the back of a spoon until the shell is covered in fine cracks, but leave the shell on.
- Step 2: Put the cracked eggs back in the pan with water, black tea, star anise, sesame oil, and soy sauce.
- Step 3: Simmer gently for 2 hours.
- Step 4: Let the eggs cool in the liquid, then peel, halve, and cut each half into four pieces. Serve with salt on the side.
Top Tips
- Use eggs that are a little older if you can, 10 days is about right. They peel much more neatly.
- Cool the eggs right after boiling to stop the yolks from turning grey.
- Look here for how to cook the perfect hard-boiled eggs.
- Crack the shells all the way around so the liquid can seep in and make a clear pattern.
- Keep an eye on the water level during simmering. Top it up if the eggs are no longer covered.
- Celery salt is especially good here. It gives a slightly sharper finish than flaky salt.
What to Serve With It
- These tea eggs fit right in on a party table. Serve them with smoked salmon on prawn crackers, brie apple crostini, or asparagus wrapped in Parma ham.
- They're also easy because they taste good warm, at room temperature, or cold from the fridge. That makes them one of those rare party bites that doesn't panic if dinner runs late.
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Ingredients
- 8 eggs
- 2 teaspoons loose-leaf black tea, or 2 tea bags
- 1 star anise
- 1 teaspoon sesame oil
- 2 tablespoons light soy sauce
Garnish
- 1 tablespoon celery salt, or flaky sea salt
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Place the eggs in a pan and cover with cold water. Bring to a boil, cook until hard-boiled, then transfer to cold water and cool completely.8 eggs
- Tap each egg all over with the back of a spoon until the shell is covered in fine cracks. Do not peel them.
- Return the cracked eggs to the pan. Add water to about ½ inch above the eggs, then add the tea, star anise, sesame oil, and soy sauce.2 teaspoons loose-leaf black tea, 1 star anise, 1 teaspoon sesame oil, 2 tablespoons light soy sauce
- Bring to a boil, lower the heat, and simmer gently for 2 hours. Check the water level now and then and top up if needed.
- Turn off the heat and let the eggs cool to room temperature in the liquid.
- Peel the eggs, cut each one in half, then slice each half into four pieces. Serve with flaky salt or celery salt.1 tablespoon celery salt
Notes
Nutrition
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