Tea Eggs / Marble Eggs Recipe

Tea eggs are a common snack in China. It is also an easy recipe for breakfast. The key to making tasty tea eggs is to simmer over long hours in the sauces, preferably for 6~18 hours. The preferable temperature is about 71~71C or 160~165 F. Fortunately, the WARM mode of most electric pressure cookers and rice cookers falls in this range. You will find the tea eggs made with longer simmering more tender in egg white and creamier in the yolks. While you may also substitute any tea you like, red tea works best for tea eggs.


Eggs 10 Pieces
Water 1000g (4¼ Cups)
Bay Leaves 0.5g (3 Pieces)
Star Anise 2g (2 Pieces)
Fennel Seeds 2g (1 Tsp)
Tea 6g (2 Tbsp)
Onion Skin 10g (½ Cup)
Salt 22g (1 Tbsp+1 Tsp)
Candy Sugar 30g (2 Tbsp)
Light Soy Sauce 28g (2 Tbsp)
Dark Soy Sauce 32g (2 Tbsp)