We wanted to try a new recipe involving tea and happened to stumble across Chinese Tea Eggs online! What a find! They are simply hard boiled eggs, soaked in a mixture of black tea and spices, which give them an awesome flavor. The shells are partially cracked once the eggs are cooked to give them that beautiful tie-dye like pattern. Tea eggs are a very common street food in China.

There are several variations out there but here’s what we used to flavor our eggs:

2 x Art of Tea Organic Breakfast Teabags

3 x Art of Tea Ammo (or you can use 3 star anise & 1 cinnamon stick)

¼ cup of Soy Sauce

6 x Eggs

- Put the eggs in a pot and fill with water until they are covered

- Bring the water to a boil, then lower the heat and allow to simmer for 2 minutes

- Carefully remove the eggs from the pot (They will be hot!)

- Using the edge of a fork, tap the egg all around to lightly crack the shell’s surface

- Put the eggs back into the pot of water

- Add the teabags, ammo and soy sauce

- Simmer for 2 hours, adding more water when the level gets low

- Remove the eggs from the pot and carefully remove the cracked shells to reveal a beautiful tea egg!

The eggs can be eaten hot or cold for a snack or you could even chop them up and add them to fried rice, or any meal for that matter! They’re also great snacks on hiking or camping trips