Chinese Herbal Tea Eggs (茶叶蛋)

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Every time I walk around a shopping mall, the aroma of Chinese herbal tea eggs always catches my attention. Whether it's from a small snack stall or a specialty food shop, the rich fragrance of tea, herbs, and spices is simply irresistible.

Tea eggs have long been a popular snack in many Chinese communities. The eggs are simmered in a flavorful broth made with tea leaves, soy sauce, aromatic spices, and Chinese herbs. As they slowly soak up the flavors, they develop a beautiful, marbled pattern and a delicious savory taste.


While it is easy to buy tea eggs from stores, making them at home allows you to adjust the ingredients to suit your own preference. The kitchen fills with a wonderful herbal aroma as the eggs gently simmer away. Best of all, the eggs become even more flavorful after soaking overnight in the broth.


Today, I'm sharing my homemade Chinese Herbal Tea Eggs recipe. They are easy to prepare, packed with flavor, and perfect as a snack, breakfast item, or side dish. If you enjoy the comforting taste of tea eggs, give this recipe a try and bring the delicious aroma of the shopping mall snack stalls right into your own kitchen.


Angelica sinensis (当归) is one of my favourite herbs for making Chinese Herbal Tea Eggs. It gives the broth a wonderful herbal fragrance and a hint of natural sweetness. I got my Angelica sinensis (当归) from Shopee, which I found to be fresh and good quality. 


Da Hong Pao （大红袍）tea leaves are my preferred choice for this recipe. It is a type of oolong tea. Their rich, roasted aroma pairs beautifully with the Chinese herbs and soy sauce, resulting in a more fragrant and flavourful herbal broth. If Da Hong Pao is unavailable, black tea or pu-erh tea（普洱) can be used as substitutes.


 Full written steps, tips, and exact measurements are below. Keep scrolling!






INGREDIENTS

Herbs and spice

2” length Codonopsis Pilosulae （党参）

2 pcs Star Anise (八角）

1 length Cinnamon stick

3 pcs Bay leaves (香叶）

1 tsp American Ginseng  (西洋参)

3 pcs Angelica sinensis (当归 ）

1 tsp Cumin (小茴香)

3g Radix Rehmanniae (熟地）


Seasoning

15ml light soy sauce

15ml dark soy sauce

1 tsp salt

20g rock sugar


METHODS

1. Boil the eggs 

Place the eggs in a pot and cover with water.  Bring to a boil and cook for 8-10 minutes.  Transfer the eggs to cold water and let them cool slightly. 

2. Crack the shells 

Gently tap each egg with the back of a spoon until small cracks form all around the shell. 

NOTE: Do not remove the shells. The cracks will create the beautiful marbled pattern. 

3. Prepare the spice bag

Gather the herbs and spices into a tie bag, except for the Radix Rehmanniae.

4. Prepare the herbal broth 

Place the cracked eggs in a clean pot.  Put in the spice bag and Radix Rehmanniae . Add water, soy sauces, salt and rock sugar. Bring to a boil. Lower the heat and simmer gently for 30-45 minutes. Allowing them to absorb the rich herbal flavours.

5. Soak for maximum flavour 

Turn off the heat and allow the eggs to cool in the broth. For the best flavour, leave the eggs to soak overnight in the refrigerator. 

6. Serve 

Peel the eggs before serving to reveal the beautiful, marbled patterns. Enjoy them as a snack, with porridge, noodles, or rice. 


Tips

A.The longer the eggs soak, the stronger the flavour. 

B.Reheat the eggs in the broth before serving if desired. 

C.You can keep the eggs in the refrigerator for up to 3 days.

D.Angelica sinensis (Dong Quai) enhances the aroma and flavour of the herbal broth. I highly recommend including it.

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