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Chaye Dan - Tea Eggs

Oeufs Au The

This is one of the easiest and most enjoyable of Chinese snacks. Tea eggs require only tea and water for a fun a flavourful marbling effect, and this basic recipe is infinitely modifiable. Our version highlights sweet and aromatic Chinese five-spice. Use any black tea at your disposal.



  1. 1

    Put tea, water, and seasonings in a medium pot and bring to a boil. Reduce heat to low and simmer.

  2. 2

    Roll the hard-boiled eggs lightly on a cutting board with your hands to crack the shells slightly. They only need to crack a little to allow the liquid in- they should still stay on the eggs.

  3. 3

    Gently place the eggs in the tea liquid and simmer for at least 30 minutes (but preferably several hours, simmering gently on the back burner).

  4. 4

    Remove eggs from tea and peel. Serve with salt and pepper if desired.