Authentic Easy Taiwanese Tea Eggs
A comforting, savoury snack with deep flavour and beautiful marbled patterns—these tea eggs are a staple in Taiwanese convenience stores and kitchens alike.
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!
Video
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