five-spice tea eggs

How to Make Five-Spice Tea Eggs

Five-spice tea eggs, a beloved Chinese snack, are flavorful, aromatic, and easy to make. Here’s a simple guide to perfecting them.

Ingredients: 6 eggs, 1 black tea bag, 5-star anise (2-3 pieces), cassia bark (1 small piece), soy sauce (3 tbsp), rock sugar (1 tbsp), salt (1 tsp), and water enough to cover the eggs.

Steps:

1. Boil eggs: Place eggs in a pot, cover with cold water, and bring to a boil. Cook for 7 minutes, then transfer to ice water to peel easily.

2. Prepare broth: In a new pot, add water, tea bag, anise, cassia bark, soy sauce, rock sugar, and salt. Simmer for 10 minutes to let the spices infuse.

3. Infuse eggs: Gently crack the peeled eggs (this helps flavors seep in). Place them in the broth, ensuring they’re fully submerged. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 1–2 hours (the longer, the richer the taste).

4. Rest and enjoy: Turn off the heat and let the eggs steep in the broth for at least 4 hours (or overnight for maximum flavor). Reheat before serving.

Tips: For a deeper color, add a splash of dark soy sauce. Adjust spices to your preference—some add Sichuan peppercorns or star anise for extra zest. These eggs make a great snack or side dish!