Chinese Tea Eggs (w/ Soft and Hard Boiled Eggs, 茶叶蛋)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tea-infused hard or soft boiled eggs with warm spices like star anise and cinnamon. These aromatic eggs have a crackled, marbled appearance and are commonly eaten as a snack or light starter. A Chinese street food classic that's equally at home as a simple breakfast or party appetizer.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 12 large eggs
- 4 tablespoons light soy sauce ((or soy sauce))
- 2 tablespoons dark soy sauce ((or soy sauce))
- 2 bay leaves
- 1 teaspoon Sichuan peppercorns
- 1 star anise
- 1 small cinnamon stick
- 2 teaspoons sugar
- 1 teaspoon salt
- 2 black tea bags ((or 2 tablespoons black tea leaves))
- 2 1/2 cups water
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 523mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 167mg
- Calcium
- 27mg
- Iron
- 0.87mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 523MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.