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Marbled Tea Eggs

Contributed by: Chris WebAdmin. of


  • 6 large eggs
  • 1 1/2 teaspoons coarse (kosher) salt, plus additional for serving
  • 2 tablespoons loose Chinese black tea, like Orange Pekoe
  • 2 tablespoons soy sauce
  • 1 star anise, broken into pieces
  • 2 cinnamon sticks


Place eggs in a saucepan. Pour in enough cold water to cover the eggs by 1 inch and add the salt. Bring to a simmer over medium heat, and cook for five minutes.

Transfer the eggs to a bowl of cold water, reserving the cooking water in the saucepan. Let the eggs stand until cool enough to handle. Rap the shell of each egg all over with the back of a large spoon until the shell is covered with a web of cracks.

Add the tea leaves, soy sauce, star anise and cinnamon to the water in the saucepan and bring to a boil over high heat. Reduce the heat to low. Carefully return the eggs to the saucepan, cover and simmer gently until the eggshells have turned brown, about two hours. Remove from the heat. Cool the eggs in the liquid to room temperature. Cover the saucepan and refrigerate overnight. (The eggs will keep for up to four days, but will be best the first and second days.) Strain the steeping liquid through a fine sieve and reserve.

Peel the eggs and cut crosswise in half. Serve chilled, with small bowls of the cooking liquid and coarse salt.

Serving Size: Makes 6 eggs

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