Taiwanese Tea Eggs

Method

1. 01

   Simmer the eggs for eight minutes

   Place eggs in one layer and cover with cold water by 3 cm. Bring to a boil, lower immediately to a steady simmer, and cook for 8 minutes so the yolks set without a grey ring.

   

2. 02

   Stop the cooking in ice water

   Transfer the eggs directly to a large bowl of ice water and keep them fully submerged for 5 minutes. Dry the shells before cracking so water does not dilute the tea broth.

   

3. 03

   Crack a fine web

   Roll each cooled egg gently on the counter and tap all over with the back of a spoon. Create closely spaced cracks without removing shell or tearing the membrane; large missing patches make blotches, not marbling.

   

4. 04

   Brew the spice broth

   Bring 1.2 L water, both soy sauces, sugar, star anise, cinnamon, peppercorns, and peel to a simmer for 8 minutes. Add tea and simmer 3 minutes more; do not boil tea hard or it turns harsh.

   

5. 05

   Simmer the cracked eggs

   Lower cracked eggs into the broth, adding hot water if they are not submerged. Simmer at the barest bubble for 25 minutes, turn each egg once, then switch off the heat.

   

6. 06

   Chill in the broth

   Cool eggs and broth to below 21°C within 2 hours using an ice bath, then refrigerate covered for 8–12 hours. Turn eggs once during chilling so the marbling and seasoning stay even.

   

7. 07

   Reheat gently or serve cool

   For warm eggs, heat only the needed eggs in broth at 75–80°C for 8 minutes; do not boil, which makes the whites rubbery. Peel at serving so the marbling is visible and the surface stays moist.