Tea Eggs

Chinese tea eggs traditionally servers during the new year festive season. Chinese tea is good for cleansing our digestive system. Most people take a cup of Chines tea after having their main meal. Chinese tea eggs are very easy to make and you can enjoy them at your tea time.
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  • 8 eggs
  • 3 tablespoons Keemum black tea
  • 1 tablespoon sea salt
  • 1 teaspoon Chinese five - spice powder
  • 2 tablespoons dark soy sauce

Tea Eggs


  1. Boil eggs, just covered by water for 8-10 minutes. Cool under cold running water for 5 minutes. Roll and tap the eggs gently to crack their shells, but do not detach the shells from the eggs.

  2. In a saucepan just large enough to hold the eggs in a single layer, mix tea, salt five spice powder and soy sauce with enough water to cover the eggs; bring to the boil.

  3. Place eggs in pan and simmer for 30 minutes. Turn off the heat and leave eggs to cool completely in the mixture. Peel off the shells to serve.