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Oriental Tea Leaf Eggs

jilloon

"It may not sound edible, but trust me, once you start, you can't stop! The best part about the recipe, is that you can just leave the eggs alone, and they still come out perfect."
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Ingredients

2 h 55 m servings 98 cals
Original recipe yields 10 servings (10 eggs)

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Directions

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  1. Place the tea, cinnamon, star anise, five-spice, cloves, ginger, peppercorns, licorice, orange peel, rock sugar, dark soy sauce, and light soy sauce in a large saucepan. Bring to a boil, then reduce heat to medium-low, and let simmer for 15 minutes. Meanwhile, lightly tap the hard-cooked eggs to crack the shells all over. The soy sauce will penetrate the cracks, and color the egg white.
  2. Place the eggs in the simmering liquid, and cook for 30 minutes, then remove from the heat, and let the eggs stand in the liquid for 2 hours off the heat. After 2 hours, drain the eggs, chill, and peel.

Nutrition Facts


Per Serving: 98 calories; 5.5 g fat; 5.6 g carbohydrates; 6.6 g protein; 212 mg cholesterol; 1261 mg sodium. Full nutrition

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Reviews

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Very good recipe. My girlfriend and I have made tea eggs twice now and kind of merged this and the other recipe from this site. The first batch was a bit too salty, but this new batch is fantast...

I make something very similar to this. I don't use ginger only because I don't like it but everything else is pretty much the same. I do also use the star anise in mine (one or two is more tha...

These are beautiful and delicious. The other recipe on the site for these eggs added 3 cups water, so I added some water so the eggs would be more covered. I didn't have Chinese rock sugar, so...

These were good. I left them in the liquid for over a day and they still didn't color as deeply as I would have liked. I will try again.

I didn't find this recipe successful. Flavor was okay, but not enough liquid for all those eggs (IMO.) I will try the other recipe on here sometime that calls for 3 cups water instead. Sorry t...