Marbled Tea Leaf Egg
Prep time
Cook time
Total time
Recipe type: Sides
Serves: 6 eggs
  • 6 large eggs (I’m using 60 g size)
  • 2 tsp black tea leaves (I’m using Lipton)
  • 1 cinnamon stick
  • 2 star anise (add 1 more if you like a stronger flavor)
  • ½ tsp Szechuan pepper
  • 4 - 5 tbsp soy sauce
  • 2 tbsp dark soy sauce
  • 2 tbsp sugar
  • 1000 ml water (for making tea broth)
  1. n a medium pot, add in 1000 ml water, all the spices and seasoning and bring to boil. Set aside to cool.
  2. In a saucepan or pot, add enough water so the eggs will be fully submerged inside. Place one egg inside to test.
  3. Bring the water to boil and lower to simmering temperature.
  4. Set your timer to 6 minutes exactly. Gently add in eggs (use a strainer if necessary) and stir them around with a spoon for about 2 mins. This will ensure the yolks set nicely in the centre.
  5. Let them simmer in the water for another 4 mins.
  6. Remove the eggs immediately from the pot and transfer them into a bowl of iced water.
  7. Let them cool for about 5 – 10 mins.
  8. Use the back of a metal spoon to gently tap the shell of the eggs to create cracks all over without removing them.
  9. Place the eggs in a container and pour the tea broth over them.
  10. Cover and refrigerate for 8 hours or preferably overnight to allow the flavor to fully penetrate into the eggs.
  11. Peel the shell off and enjoy.
  12. *The marinade could be reused and keep well in the fridge for up to 5 days.
Recipe by Bear Naked Food at