Chinese Eggs with Red Tea

This recipe combines hard-boiled eggs with the subtle flavor of aniseed and the deep brown hues of black tea and soy. The distinctive color characteristic of the broken shell makes them unique and distinctive. 


  • 8 eggs
  • 1 teaspoon salt
  • 3 cups water
  • 1 tablespoon of soy sauce
  • 2 tablespoons of black tea leaves – Old Tree Red Tea from Taiwan

Boil the eggs using the usual technique.

Prepare strong black tea and add star anise and soy sauce to taste. Be careful, after the eggs have cooled, tap the eggs with the back of a spoon to crack the shells (do not remove the shells).

Place the eggs in the tea mixture and let sit overnight.

Gently peel the eggs to reveal a spectacular marbled appearance.

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