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Recipe: Tea Leaf Eggs

October 3, 2011 /
Categories Snacks, Novice, Recipes

tea leaf eggs recipe
Tea leaf eggs [茶叶蛋] is one of my favorite snacks since the ’80s. I was attracted by the five-spice fragrance when I first walked into a Taiwanese Chinese Tea house in my hometown. I have to order one to try.

The look of the tea leaf egg really surprised me, “Hey… it is cracking and I think it is HATCHING”!!!! I believe when you first see the photo of the tea leaf eggs I cooked, you will probably relate my reaction.

Now, tea leaf eggs are a common snack that we can find in most Chinese populated area and even in shopping complexes. You don’t have to find it, just smell it and you will know which shop or stall is selling it.

Cooking tea leaf eggs isn’t difficult if you can get the spices, most Asian shops should have them.

If you love easy Chinese cooking, probably this is the best book you should buy, Easy Chinese Recipes: Family Favorites From Dim Sum to Kung Paoir?t=crafpass 20&l=as2&o=1&a=0804841470&camp=217145&creative=399373. It is not merely a recipes book that provides recipes.

best recipe tea leaf eggs


These 144 pages recipes book full of bountiful photos and awesome information from utensils, ingredients, tips & tricks to basic cooking method. You will never get lost halfway through cooking the recipes from this book, authored by Bee Yinn Low who owns a popular website Rasa Malaysia: Easy Asian Recipes.


After flipping through the book over and over again, I decided to cook this tea leaf eggs because it seems so easy and simple to follow.

The most important thing is that I wanted to try out if I can get the same authentic tea leaf eggs to taste ever savored in my taste bud. This recipe didn’t fail me and I will cook more for my family with this recipe book.

tea leaf eggs


Tea Leaf Eggs Recipe [茶叶蛋] 

Recipe from: Easy Chinese Recipes: Family Favorites From Dim Sum to Kung Paoir?t=crafpass 20&l=as2&o=1&a=0804841470&camp=217145&creative=399373
Makes: 12 eggs or serve 6 as an appetizer

4 cups (1 liter) water
12 large eggs

Tea Mixture
4 cups (1 liter) water ( I used 5 cups since I simmered the eggs for overnight)
3 heaping tablespoons Chinese puer tea leaf or black tea (I used Tie Guan Yin tea leaf 鐵觀音)
1 cinnamon stick
3 star-anise
6 tablespoon soy sauce
3 teaspoon dark soy sauce
1 teaspoon Chinese five-spice powder
1 teaspoon sugar
1 teaspoon salt

Add 4 cups (1 liter) of water to a pot and gently drop in the eggs. Make sure the water covers the eggs. Bring the water to boil over high heat. Boil until the eggs are cooked, about 10 minutes.
Remove the hard-boiled eggs from the boiling water and rinse them with cold running water. Using the back of a teaspoon, gently tap the eggshell to crack the shell. Discard the water in the pot.
To make the Tea Mixture, heat the water in a pot and bring it to a boil. Add the rest of the ingredients and return to a boil.
Transfer the eggs to the pot and boil the eggs with the Tea Mixture for 10 minutes. Reduce the heat to low. Simmer the eggs for at least 2 hours. (I placed my them in a slow cooker and simmered for overnight.)
Serve the eggs immediately or leave them in the Tea Mixture overnight to further develop the color and flavor. Tea Leaf Eggs are best served the next day.

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Estrella Azul

Thursday 15th of August 2013

Sounds good, I'll definitely have to try this! Thanks for sharing :)

PS: I actually clicked the image because it seemed familiar - I have the same exact model of the little plate!

Craft Passion

Friday 16th of August 2013

Hi Estrella, thanks for checking in :) The source plate is a very common piece and can be found easily here, glad that you have it too :)

June Vanatta

Thursday 25th of July 2013

i must have missed something....i'm a little you PEEL the eggs after you crack the shell and discard the water in the pot? i'm assuming you don't since it wasn't when you serve them they are still in the cracked shell?? would love to try these, just want to make sure i have the directions right first. thank you.

Craft Passion

Monday 29th of July 2013

Just crack, don't peel the shell.


Sunday 27th of January 2013

I can't wait to try this recipe! I am inspired to introduce this to my preschool as a cooking project and introduction to the concept of healthy eating. Mariya

Chrissy Tan

Monday 31st of December 2012

There was a traditional chinese medicine clinic at plaza singapura. I think its Eu Yan Sang. I walked past the entrance and i saw a boiling pot of these eggs. What are they doing with those eggs? A free egg while waiting in queue?? Thanks for sharing the recipe!

Kat M

Monday 11th of June 2012

These are AMAZING!! I lived in Taipei for a few months and got addicted to eating tea eggs from 7-11 for a ridiculously cheap snack. Soo delicious. I've now made some back home with another recipe but will try out this recipe. Thanks!

Craft Passion

Monday 11th of June 2012

I haven't tasted the one from Taiwan, please let me know what's the different after you have tested it out :)