Chinese Tea Eggs

Chinese Tea Eggs

While eating wonderful creamy quail eggs recently, as part of a Chinese Hot Pot meal I was having with my brother, I commented on how much I liked them.  "Ah" he said "you should try Chinese Tea Eggs".  My sister in law launched into praise for these mystery eggs so I probed for how to make them and 24 hours later I tried these beautiful marbled boiled eggs. Stepped in aromatic black tea and spices.  It brought a whole new life to the humble boiled egg.  I plan to keep a steady supply of these in the fridge over summer for adding to platters, slicing into salads or just devouring hungrily in the morning with a little salt, preferably while the rest of the house is still quiet and sleeping.  I made mine in the slow cooker in the evening and left them to steep through the night.


  • 6 eggs
  • 2 tbs of good quality black tea
  • 1 tbs Sichuan peppercorns
  • 1 tbs mixed peppercorns
  • 1 cinnamon stick
  • 2 star anise
  • 1/2 cup of soy sauce
  • peel from a small manderine


  1. Take the pot out of the slow cooker and turn it on high to get it warming up
  2. cover the eggs in the slow cooker pot with water and place on the hob to bring to the boil.
  3. Take the pot off the heat and put in in the slow cooker, turn to low
  4. After 3 mins take out the eggs with a slotted spoon and run under the cold tape for a minute, then leave to cool enough to easily handle.
  5. Take each egg and hold it gently.  Tap all over with the back of a teaspoon to crack the shell - BUT DON'T TAKE THE SHELL OFF
  6. Once all the eggs are cracked gently return to the slow cooker, leave on low for 40 minutes
  7. Turn off the slow cooker and leave the eggs in their to steep over night.
  8. Take out with a slotted spoon and chill.
  9. Eat how ever your want -just peel to reveal the beautiful marble affect and enjoy the aromatic infused flavours

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Preserved Eatery and Cook School, Market stall, Preserved Eat

2i Waipapa Avenue
Diamond Harbour

03 3294 465