Cha Ye Dan (Chinese Tea Eggs)
Soft boiled eggs cracked and steeped in spiced tea and master stock until the whites are marbled and fragrant.
Made with Chinese master stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 20 plus steeping
- LevelEasy
- Costabout £2.21 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Use your ready made Chinese master stock (see the base recipe). Lower the eggs into a pan of boiling water and simmer for 7 minutes for a just set yolk.
7 min - 2
Lift the eggs into cold water and cool for 5 minutes. Tap each shell all over with the back of a spoon until finely cracked, but leave the shell on.
5 min - 3
Put the stock, 300 ml water, the tea bags and orange peel in a pan and bring to a simmer. Add the eggs.
- 4
Simmer gently, uncovered, for 30 minutes, then switch off the heat and leave for 30 minutes.
60 min - 5
Remove the tea bags and peel. Cool the pan within 90 minutes, then pour everything into a container, making sure the eggs are submerged, and chill overnight for the deepest marbling.
- 6
Peel the eggs, cut in half and serve with sliced cucumber and spring onion, plus a little of the cold steeping liquid spooned over.
Tips
- Crack the shells well. The finer the cracks, the clearer the marbled pattern.
- Use ordinary black tea such as Assam or English breakfast. Green tea turns bitter when simmered.
- Steeping for a full day gives a stronger flavour and a darker marbling.
Storing and freezing
Keep the eggs submerged in the liquid in the fridge for up to 3 days. Do not freeze them. Peel just before eating.
Questions
Can I eat tea eggs hot?
Yes. Eat them warm straight from the pan after the first 30 minutes of simmering, though the flavour is stronger after steeping overnight in the fridge.
Are tea eggs vegetarian?
Yes. The master stock is plant based and the rest is egg and tea. They are also gluten free, dairy free and nut free, but not suitable for an egg allergy.
Can I reuse the liquid?
Yes, once. Bring it to a rolling boil for 5 minutes, strain, cool quickly and use within 2 days, or freeze it in portions. Do not keep topping up the same batch for long.
More made with chinese master stock
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.