Chinese Tea Eggs (Marbled eggs)


  • 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
  • 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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