Chai Tea Eggs Recipe
Tea eggs are a traditional snack in China. Our spin on these cute marbled eggs is to simmer them in spicy chai. These hard-boiled eggs, steeped in black tea with cinnamon, cloves and anise, make a special treat.
The spiciness of chai melds with the mellow flavor of hard-boiled eggs to create a flavorful delicacy. Beyond flavor, they are beautiful to look at and are an intriguing side dish to a special meal. Versatile, they also make a great on-the-go snack.
Chai Tea Eggs Recipe
- 4 cups water
- 2 tablespoons Organic Masala Chai
- 2 cinnamon sticks
- 3 star anise
- 10 whole cloves
- 3 tablespoons reduced-sodium soy sauce
- 6 eggs
Place eggs into a medium pan with just enough water to fully cover the eggs. Set over medium heat and bring to a boil. Once at a boil, turn the heat down to low and cook for an additional 7 minutes. Then, remove the pan from heat, drain hot water from pan and run cool tap water over eggs. Let sit in cold water for several minutes. Remove eggs from pan.
Using the back of a spoon, gently tap the eggs all over. Try to crack the shells without tearing the inner membrane to best obtain the mosaic design.
Next, fill a pot with 4 cups of water, masala chai, cinnamon sticks, cloves, and soy sauce. Stir. Place the eggs into this tea and spice mixture. Cover and barely simmer on low for about 1 hour. After 1 hour remove from heat. Let eggs sit for a couple hours in the tea mixture. You can also let eggs sit in tea overnight in the refrigerator.
When you’re hungry, peel and enjoy these seasoned, flavorful tea eggs!
Also try our Pickled Beet Eggs Recipe for more delicous tea snacks.
Love Chai? Try our Spice it Up Chai Tea Sampler.
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