Tea eggs, also known as marble eggs, are typical Chinese savoury dishes mostly sold as a snack. A pre-boiled egg is cracked, and then boiled again in tea, sauce or spices. Tea eggs can be found in most Asian restaurants, although they were more commonly known to be sold by street vendors in night markets in Chinese communities.
Fragrant and packed with flavour, Chinese tea eggs are easy to make at home. They require a bit of waiting while the eggs stew to develop flavour, but aside from making a great presentation, they taste great.
The original recipe uses spices, soy sauce, and black tea leaves. But the real punch comes from the Chinese five-spice powder available in Asian markets.
The speciality of tea eggs is the wonderful patterns which form when the cracks allow the tea to seep through them, and present a beautiful pattern when you peel off the shell. The flavour depends on the type and strength of the tea, but usually, it is sweet and mild, challenging the salty tone of the five-spice powder.