Wednesday, January 11, 2012

Chinese Tea Eggs For The Year Of The Dragon

Some time ago Veronica at had a post with Chinese Tea Eggs and they have been on my to do list for some time and with the upcoming year Chinese New Year I thought I would finally take the plunge.

Chinese tea eggs or marbled eggs are a savory snack often served as street food. While they are called tea eggs tea is not really the main flavor. These were quite delicious and I am sure they would improve if left to marinade for even longer in the liquor.


I made very little change from Veronica’s recipe with the exception of the amount of time I cooked the eggs. I think I went a more traditional route and cooked them longer.

Chinese Marbled Tea Eggs

6 eggs
1 /12 cups water
3/4 cup soy sauce
2 black tea bags
I tea spoon of five spice powder (I made a teabag of this in a piece of muslin)
1 teaspoon sugar
2 teaspoons Worcestershire sauce
  • Place the eggs in a medium pot and fill with water. (make sure the eggs are covered by about 1 inch of water)
  • Bring to a boil. Allow to boil for 2 minute.
  • Remove eggs from water and add all ingredients to water after three minutes remove teabags.
  • Meanwhile gently tap egg in several places to crack the shell in several places.
  • Return eggs to liquid and simmer gently for 1 hour
Allow to cool peel eggs and enjoy.



I thought I would take the opportunity to share some of my photos from San Francisco’s Chinatown.
IMG_5471 IMG_5473 IMG_5485


I am also linking this up to the Weekend Potluck over at The Country Cook