This is one of the typical Chinese style tea egg that is usually sold by street vendors as a snack. The boiled egg is cracked and steeped in liquid flavored by tea and various spices.


  • 8-12 eggs
  • 4 black tea bags
  • 2 whole cloves
  • 4 star anise
  • 10 whole white pepper
  • ½ stick Cinnamon (about 2g)
  • 1 tsp salt
  • 8 Tbsps. light soy sauce
  • ½ Tbsp dark soy sauce
  • 2 Tbsp oyster sauce
  • 80g rock sugar
  • 800ml water


1 Gently brush and clean eggs with kitchen brush or scrub sponge.

2 Place all eggs in a pot, put in 2 tea bags and enough water to cover all the eggs. Note: You may use 2 teaspoons of any Chinese tea.

3 Heat water to about 50°C-60°C, hot enough to the touch, turn off the heat and allow the eggs to submerge in hot tea for about 10 minutes.

4 After 10 minutes, bring to boil, reduce heat to low, cover and cook for 7 minutes.

5 Discard the tea, keep the tea bags.

6 Cracked the eggs shell and set aside.

7 In a large pot, add in 2 new tea bags, 2 used tea bags and all the other ingredients with 800ml of water.

8 Bring to boil, cover and simmer for 5 minutes.

9 Turn off the heat, add in cracked eggs, steep for 1 hour.

10 Reheat the spiced tea liquid after an hour, do not bring to boil, turn off the heat when small bubbles start appearing. Steep for 6 hours.

11 Tea eggs can be prepared a day in advance, marinate overnight in the refrigerator, reheat to serve or enjoy them cold.

Photo & Recipe credited to: My Kitchen 101

Ingredients used in this recipe

# Item Name Unit Quantity Price
3 Angel Light Soy Sauce 370mL 1 RM 5.00
4 Cap Tamin Dark Soy Sauce 330mL 1 RM 4.53
5 Saxa Table Salt 750g 1 RM 13.11
6 SH Rock Sugar 250g 1 RM 2.40
7 Angel Oyster Sauce 500g 1 RM 6.50
8 Cinnamon 50g 1 RM 5.95
9 Clove 50g 1 RM 7.15
10 White Pepper 120g 1 RM 10.05

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