Recipes
Chinese Tea Eggs (Marbled eggs)
12 servings
more than 2 hours
Easy
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.
Notes
*Remember, the cooker will not start the cooking countdown right away. The cooker must pressurize before the cook cycle can begin.
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About the chef
Instant Pot® Culinary Team
When life’s moving fast and dinner needs to happen faster, the Instant Pot Culinary Team is here to make it deliciously doable. We cook up recipes for every Instant Pot appliance you’ve got your hands on—so whether you’re tackling Tuesday night or going all-out for the weekend, you’ll have the flavor without the fuss. No overthinking, no babysitting, just good food that works with your schedule (not against it).
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