Whether you like your eggs soft, medium, or hard-boiled, this recipe will infuse them with the addictive flavor of oolong.
As a self-proclaimed tea nut, I have a love-hate relationship with tea eggs. Traditionally, the eggs are hard-boiled, gently cracked all over, and simmered in a broth of black tea, soy sauce, and spices, which produces a pretty marbled pattern. That long simmer infuses the eggs with wonderful flavor, but it also comes with a downside: hard, rubbery whites and crumbly, green-tinged yolks. Blech.
When I had first my ramen egg, it was a revelation. All that flavor, with a beautiful melty yolk! It was only a matter of time before I decided to apply the same treatment to tea eggs. By cold-steeping the eggs, you can cook them to your desired level of doneness. They’re great soft-boiled, of course, but if you’re looking to make tea egg salad (my initial inspiration for this dish), a medium or hard boil will do nicely. To maximize the flavor infusion, I skipped the traditional marbling, but I’ve included instructions for both options.
Another fun part of making tea eggs at home is that you can change up the tea and spices. I love the smooth flavor that Dong Ding oolong lends to this tea, but don’t hesitate to experiment a bit here. You can go with a classic black tea, or if you’re feeling adventurous, try a lapsang souchong for some smokiness. Follow your taste buds, and let me know what your favorite combinations are!
- 4 large eggs
- 2 cups water
- 4 tbsp (60 mL) soy sauce
- 2 tbsp (15g) Oolong tea leaves (I used Taiwanese Dong Ding)
- 5 star anise
- 1 tsp salt
- 1 tsp sugar