Tea Eggs

Prep Time
Cook Time
1h 10m
Ready In

Recipe: #7830

October 29, 2011

"These are sold by street vendors everywhere in China. They can be served hot or cold. You do not have to use expensive tea blends for this, just use plain black tea."

Original recipe yields 6 servings


  • Serving Size: 1 (78.5 g)
  • Calories 143.2
  • Total Fat - 5.8 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 163.7 mg
  • Sodium - 132.2 mg
  • Total Carbohydrate - 15.7 g
  • Dietary Fiber - 1.2 g
  • Sugars - 2.2 g
  • Protein - 8.4 g
  • Calcium - 63.2 mg
  • Iron - 3.2 mg
  • Vitamin C - 3 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Bring eggs to a boil in a sauce pan filled with cold water.

Step 2

Simmer for 3 to 4 minutes.

Step 3

Remove eggs and cool just enough to be able to handle them.

Step 4

Gently break the shells into a few spots and return the eggs to sauce pan with the remaining ingredients ensuring eggs are covered with liquid.

Step 5

Simmer for at least one hour, adding more water as needed.

Step 6

Let cool, then place sauce pan and contents in refrigerator for at least 6 hours or overnight.

Step 7

Drain and serve.

Tips & Variations

No special items needed.


1 Reviews


These turned out really well, but I only left them in the mix for 4 hours, so next time I will read the recipe properly and leave overnight! These turned out really great to serve with our Easter salad. They had very slight herbal teas flavour and although subtle in flavours they tasted really great.


review by:
(3 Apr 2015)