If you’ve ever visited Taiwan, you’ll know how central convenience stores are to daily life. With one on nearly every corner, they’re not just places to grab essentials—they’re cultural staples. And among all the tasty treats you’ll find inside, Taiwanese tea eggs (茶葉蛋, Cha Ye Dan) are truly iconic.
These delicious eggs are gently simmered in large pots at the front of the store, and you can smell their savoury aroma filling the air as soon as you walk in. For around NTD 10 (roughly £0.25 / $0.33), they’re an affordable snack beloved by students, commuters, and anyone needing a quick bite.
I really miss those Taiwanese convenience store-style tea eggs, so I decided to recreate them at home. They’re incredibly easy to make—just require a bit of patience. Keep reading and follow these tips, and trust me, you’ll end up with delicious, beautifully marbled eggs to enjoy!
What Are Tea Eggs?
If you never had Taiwanese tea eggs before, they are hard-boiled eggs that are lightly cracked and then simmered in a flavourful marinade made of soy sauce, spices, and tea. The cracking allows the marinade to seep into the egg whites, creating a beautiful marbled appearance. They’re savoury, slightly smoky, deeply umami, and infused with subtle notes of black tea and warming spices. You can enjoy them warm or cold, as a snack, with rice, or added to noodles.
Why You Should Learn This Recipe
If you love simple but flavour-packed recipes, tea eggs are a must-try. They’re:
- Budget-friendly
- Perfect for meal prep (they taste even better after a day or two!)
- High in protein and make a great on-the-go snack
Tea Eggs Essential Cooking Tips
Make a Larger Batch
Aim to cook 10–20 eggs in one batch. Not only is this more efficient, but the eggs also develop better flavour when simmered in a larger volume of marinade. Leftovers keep well in the fridge, making it easy to grab a ready-to-eat snack anytime.
Don’t Over-Boil the Eggs
After boiling, turn off the heat and let the eggs sit covered for a few minutes to finish cooking gently. Then immediately transfer them to cold water. This helps prevent overcooked, rubbery egg whites—which is especially important since the eggs will be simmered again.
Use a Needle or Tap to Crack the Eggs
Once the eggs are cooled, gently tap the shells or use a clean needle to poke the bottom. This helps create cracks that allow the marinade to seep in and makes peeling easier. Don’t crack them too hard—they’re still fragile—or too light, or the flavour won’t penetrate properly. You’re aiming for a mosaic of small cracks across the shell.
Add Dried Shiitake Mushrooms for Umami
A single dried shiitake mushroom in the marinade adds a wonderful depth and savoury umami note. It’s optional, but highly recommended.
Use the Right Tea
You don’t need expensive tea. In fact, strong, bold teas work best. Delicate teas will get overpowered by the soy sauce and spices. Ideal choices include Black tea bags (like Assam), Oolong, Osmanthus Pu-erh or Traditional Taiwanese red tea.
Avoid subtle, floral, or sweet teas—stick with teas that have body and bitterness to balance the savoury marinade.
Be Patient
The longer the eggs simmer (and then sit in the liquid), the more flavourful they’ll become. Simmer for at least 30 minutes, then let them soak overnight for best results.
Making Taiwanese tea eggs at home is surprisingly fun and satisfying. There’s something about cracking the shells and watching the marbled patterns develop that feels almost therapeutic. Whether you’ve had them before or are just curious, this recipe is a must-try — it’s a simple way to enjoy one of Taiwan’s most iconic comfort snacks anytime you like.
Let me know if you try making these tea eggs! Tag me on Instagram or leave a comment on the blog.
Don’t forget to pin or bookmark this recipe for later!
Authentic Easy Taiwanese Tea Eggs
Ingredients
- 10 medium eggs
- 2 black tea bags
- 60 ml soy sauce
- 10 g sugar crystal sugar preferred for a smoother sweetness
- 1 star anise
- 1 cinnamon stick
- 3 bay leaves
- 1 dried shiitake mushroom adds umami depth
- Sufficient water to cover the eggs
Instructions
- Boil the eggs : Gently place the eggs in a pot and cover with cold water.Bring to a boil over medium heat (this should take about 8–10 minutes). Once boiling,turn off the heat, cover the pot with a lid, and let the eggs sit for 6 minutes. This gentle finish helps prevent the egg whites from becoming too firm.
- Cool the eggs : Transfer the eggs into an ice bath to stop the cooking process and make them easier to handle.
- Crack the shells : Gently tap the round end of each egg with the back of a spoon (this is where the air sac is located), then carefully crack the rest of the shell to create a webbed pattern—don’t peel them. This allows the marinade to seep in while keeping the eggs intact.
- Prepare the marinade : In a clean pot, add the cracked eggs along with the teabags, soy sauce, sugar, star anise, cinnamon stick, bay leaves, and dried shiitake mushroom. Add enough water to cover the eggs.
- Simmer the eggs : Bring everything to a boil over medium-high heat. Once boiling, reduce to low heat, cover with a lid, and simmer for 30 minutes. (Check occasionally to ensure the liquid doesn’t boil too vigorously or dry out.)
- Marinate : After simmering, allow the eggs to cool in the marinade.For best flavour, refrigerate and marinate overnight.
- Serve : Peel and enjoy the eggs cold, or reheat however many you want in a small pot with some of the marinade. Delicious either way!
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