← Back to Search Results
poaching Asian, Chinese
Chinese Tea Eggs Recipe-22043

Photo by: Joseph De Leo
Comments: 0


Yield: Provides 6 dainty portions


  • 6 quail eggs
  • 1 tablespoon Pu'erh tea (see Notes)
  • 3 tablespoons soy sauce
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 2 pieces star anise
  • ½ cinnamon stick
  • ¾ teaspoon black peppercorns
  • 2 strips mandarin zest


1. Build a high-heat fire, with the flames licking the grill grate. Let it burn for 30 minutes.

2. Place the eggs in a Dutch oven or a medium pot with water to cover. Bring the pot to a boil over the fire, then adjust the heat to medium-low and simmer for 3 minutes. Remove the eggs with a slotted spoon (do not discard the water) and let them cool until one can handle them without scorching one's fingers. Tap the eggs with the back of a spoon to crack the shells evenly all over.

3. Return the eggs to the pot and add the remaining ingredients. Bring the water to a boil, reduce the heat, and simmer for 1½ hours. Add water to cover the eggs if they become exposed to the air. Remove the pot from the heat and let the eggs cool completely in the water.

4. Carefully peel away the shells, slice them in half lengthwise, and arrange them on a platter. Serve with more tea, preferably Chinese in origin.


Pu'erh tea is an earthy, tannic tea, which the Chinese turn to most frequently for tea egging. If one cannot find it, any dark tea (such as Earl Gray or Darjeeling) will do; green tea and herbal tisanes are not appropriate.

© 2011 Sarah Huck and Jaimee Young

Nutritional Information

Nutrients per serving (% daily value)

15kcal (1%)
115mg (5%)
1g (2%)
0g (2%)
76mg (25%)
14mcg RAE (0%)
0mg (0%)
6mg (1%)
0mg (2%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

a-new-way-to-cook A New Way to Cook
by Sally Schneider
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
amor-y-tacos Amor Y Tacos
by Deborah Schneider
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?