Chinese Tea Eggs (Marbled eggs)

By: Instant Pot Staff

Chinese Tea Eggs (Marbled eggs)
cuisine icon Cuisine
Chinese
cuisine icon Course
Breakfast, Side Dish, Snack
cuisine icon Difficulty
Easy
cuisine icon Duration
more than 2 hours
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["*Remember, the cooker will not start the cooking countdown right away. The cooker must pressurize before the cook cycle can begin."]
cuisine icon Keywords
12 servings, bags black tea, breakfast, chinese, cinnamon sticks, contributed, cook 4 min, dozen eggs, easy, more than 2 hours, peel from an orange, prep 4 min, pressure cook, side dish, snack, soy sauce, star anise, sugar, water

prep icon Prep Time
4 min
cook icon Cook Time
4 min

serving icon 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.
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