Chinese Tea Eggs (Marbled eggs)

This style of egg is very popular in China. You will be amazed with the beautifully marbled surface and the unique spice and tea flavors. They make a perfect breakfast, noodle topping, and between-meal snack!

Cuisine

Chinese

Course

Breakfast, Side Dish, Snack

Difficulty

Easy

Duration

more than 2 hours

Cooking Technique

Pressure Cook

Keywords

12 servings, bags black tea, breakfast, chinese, cinnamon sticks, contributed, cook 4 min, dozen eggs, easy, Instant Pot Culinary Team, more than 2 hours, peel from an orange, prep 4 min, pressure cook, side dish, snack, soy sauce, star anise, sugar, water

Prep Time

4 min

Cook Time

4 min

Servings

12 servings

Ingredients

1 dozen eggs
Water
1 1/2 cups soy sauce
2 tsp sugar
3 star anise
4 bags black tea
2 cinnamon sticks
Peel from an orange

Instructions

Place eggs in the inner pot on the included steam rack.
Add enough water to cover the eggs.
Add soy sauce, tea bags, star anise, and cinnamon sticks.
Stir in sugar.
Add orange peel.
Set steam release to the Sealing position.
Select Pressure Cook or Manual, set to High pressure and adjust to 4 minutes.
After cooking, Quick Release pressure.
Crack each egg all over with a teaspoon but leave the shells on— this helps to create the marbled effect.
Put all the eggs back in the Instant Pot. Leave in the Instant Pot with the lid on for a minimum of 18 hours, or overnight. Leave longer for a stronger, saltier flavor.
After 18 hours, run the eggs under cold water and remove the shells.
Eat or store refrigerated up to 1 week.