Tea Eggs


  • 12 large pasture-raised eggs
  • 6 tablespoons soy sauce, tamari, or liquid aminos
  • 2 teaspoons sugar (brown sugar is fine too)
  • 1 teaspoon salt
  • 2 bay leaves
  • 1½ teaspoons Chinese 5-spice powder or 1 teaspoon Sichuan peppercorn, 1 star anise and 1 small cinnamon stick
  • 2 bags black tea or 2 tablespoons of black tea
  • 2 1/2 cups water

*If you plan to let marinade in a container double the amount otherwise this will work for a quart sized bag. 


  1. Mix all the marinade ingredients in pot. Cook over medium heat until bringing to a boil then turn to medium-low heat and simmer for 10 minutes. Remove from stove and let cool completely and then remove the tea bags and cinnamon stick and star anise if you use them.
  2. Boil  eggs 5 minutes (soft-boiled),  7 minutes (medium) , or 10 minutes (hard-boiled).
  3. Prepare an ice bath in a big bowl to cool the eggs once they are done boiling. Transfer the eggs to the bowl and let sit for 2-3 minutes. ( You can also run cool water over them.
  4. Gently crack the eggs using the back of a spoon or lightly rolling them on a cutting board. Just make sure you don't crack them completely open. If you don't want to be that patient- you can totally peel them and marinate them like you would a ramen or mayak egg. 
  5. Transfer the eggs to a quart-size ziplock bag and pour in the marinade.  Marinate overnight for peeled eggs, or 24 hours for cracked “marble” eggs. Once done you can peel and enjoy for 4-5 eggs.
  6. The longer they marinate the saltier and rich they become!
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