I recently discovered Tea Eggs around Easter when I was trying to find natural alternatives to dying eggs.
I immediately fell in love with them!
Tea eggs are a traditional snack in China. You might also hear them referred to as Marbled Tea Eggs, Chinese Tea Eggs, or Tea Leaf Eggs.
Hard-boiled eggs steeped in black tea with spices like star anise, cinnamon, ginger, and cloves.
I’ve never had anything like them before. They’re quite a different flavor that words cannot describe.
There’s the spiciness of the Chai tea and then you have the mellow flavor of a hard- boiled egg.
They’re quite delicious!
You’re just going to have to make them yourself to see what I’m talking about.
And the mosaic pattern over the white of the egg makes them almost too beautiful to eat.
Now I didn’t have all the usual spices on hand when I made these so that’s why I used Chai tea.
Chai tea is made with black tea, ginger, cinnamon, cardamom, cloves, star anise, and black pepper.
Many of the same ingredients used to make traditional Chinese tea eggs all combined. Making it easier for you (and me) to enjoy these Chai Tea Eggs.
It might be a little late to make these for Easter, but you can enjoy them anytime.
Eat them alone with a sprinkle of sea salt or add them to a salad.
You’ll soon discover why they’re so popular in China!
As always, if you do make these Chai Tea Eggs, leave me a comment below, or share it with me by tagging your Instagram with #sweetandspicymonkey, so I can see all the goodness you create in your kitchen. Happy Eating!
Hard-boiled eggs steeped in a mixture of Chai tea, cinnamon, and cloves is a taste like none other, making these Chai Tea Eggs quite addictive! And the mosaic design over the white of the egg makes them almost too pretty to eat! You’ll soon discover why tea eggs are so popular in China!
- 4 cups water
- 2 Chai Tea bags
- 2 cinnamon sticks
- 10 whole cloves
- 3 Tablespoons reduced sodium soy sauce
- 5 eggs
- Add eggs into a medium sauce pan and just enough water to cover the tops of the eggs.
- Place over medium heat and bring to a boil.
- Once water starts to boil, turn heat down to low and cook for 10 minutes.
- After 10 minutes, remove pan from heat and let cool for about 15 minutes.
- Drain hot water from pan and run cool tap water over eggs.
- Remove eggs from pan. Be careful as they might still be a little hot to the touch. If eggs are still warm, let them sit on the counter until you can handle them safely.
- Using the back of a spoon, gently tap the egg shell all over. The goal is to break the outer shell without tearing the inner membrane of the egg shell. This is how we get the beautiful mosaic design on the egg after steeping in tea.
- Fill a medium sauce pan with 4 cups of water, chai tea bags, cinnamon sticks, cloves, and soy sauce.
- Stir together.
- Gently place in eggs, one at a time.
- Place cover over sauce pan and simmer over low heat for 1 hour. After 1 hour, turn off heat, leave cover on, and let sit for at least 4 hours.
- After 4 hours, remove eggs from tea mixture.
- You can also add Chai tea mixture with eggs into an airtight container and let sit overnight in refrigerator.
- When ready to eat, peel off egg shell and enjoy as is or sprinkle lightly with salt.
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