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  • Chinese Marbled Tea Eggs Recipe | 茶葉蛋 (Cháyè dàn)

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Marbled Tea Eggs  are a very popular snack in China and Taiwan.  The last time I was in Taiwan, I remember seeing these eggs simmering away in large pots at every 7-11 or Family Mart convenience store I visited.  They have such a unique fragrance and taste thanks to the hours of steeping in tea leaves and five spice flavors.  

Surprisingly, these are so easy to make at home.  Cook them up in big batches and keep the rest in the fridge for a protein filled snack. For extra marbling, you can even let the eggs sit in the sauce mixture overnight in your refrigerator.  

TIP:  Making the marbling is the fun part of this recipe (besides eating the tea eggs).  Use the back of a spoon to firmly crack the soft boiled eggs.  If a small piece of the shell comes off, that's okay . . . it just makes them more unique and interesting.  :)

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I was really excited to work with Teabox on this recipe.  In my video, I used Teabox's Margaret's Hope Spring Black loose leaf Darjeeling tea.   It's a full-bodied tea with the aroma of Jasmine, sweet greens and mango.  

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Ingredients:

  • 6 - 8 soft-boiled eggs
  • 1/2 cup soy sauce (regular)
  • 1/4 tsp. five spice powder
  • 1 Tbsp. rock sugar (or organic cane sugar)
  • 3 Tbsp. black tea leaves
  • 4 cups of water

optional whole spices (for extra flavor):
  • 2 star anise
  • 1 cinnamon stick
  • 1/4 tsp. cloves

Feeling fruity?  Try adding orange peels for a unique flavor. 

Ready in Total Time:  3 hr. 50 min.

Prep Time =  10 min.
Cook Time =  3 hr. 40 min. *




Preparation:


For the full preparation method and instructions, watch my YouTube video tutorial here. 

​*Cook time includes:
  • 40 mins. simmering the eggs in the tea/soy sauce mixture
  • turn off the heat & cover with a lid
  • let to sit and steep for 3 - 4 hours (can be longer for more marbling and flavor)
crack the eggs to make the marbling
add whole spices for extra flavors
add tea leaves and spices
simmer & cook
peel
serve


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