Chinese Pickled Tea Eggs

Featured in the Honolulu Star-Bulletin on January 3, 2010.



Chinese Pickled Tea Eggs

  • 1 dozen eggs
  • 2-inch piece fresh ginger, smashed
  • 1/4 cup Chinese black tea leaves
  • 2 tablespoons Chinese five spice
  • 3 whole star anise
  • 1 cinnamon stick
  • 1/4 cup soy sauce
  • 1/4 cup sugar
  • 2 tablespoons Hawaiian salt
  • String
  • Cheesecloth


  1. Cover eggs with water in a saucepan.
  2. Bring to a boil, turn off heat and let sit for 15 minutes.
  3. Drain and cool eggs in cold water.
  4. When eggs are cooled, drain water.
  5. Gently tap each egg with the back of a spoon to crack shells while keeping shells intact; set aside.
  6. Place the ginger, tea leaves, Chinese five spice, star anise, and cinnamon stick into a 6-inch square of cheesecloth; tie with string.
  7. Fill a saucepot with 8 cups of water; add the spice bag, soy sauce, sugar, and Hawaiian salt.
  8. Bring to a boil, add eggs, bring back to a boil and simmer for one hour.
  9. Remove from heat and let the eggs cool in the liquid.
  10. Refrigerate eggs in liquid for one week to allow the spices and seasoning to permeate the eggs.

Makes 12 Servings.

Approximate Nutrient Analysis per serving:
90 calories, 5 g fat, 1.5 g saturated fat, 200 mg cholesterol, 500 mg sodium, 5 g carbohydrate, 0 g fiber, 5 g sugar, 7 g protein


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