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Chinese Tea Eggs

Chinese Tea Eggs



  • 12 Eggs (hard boiled)
  • 2 tbsp Sea salt
  • 4 tbsp Chinese light soy sauce
  • 2 Star anis
  • 4 tsp Chinese jasmine tea leaves
  • Water


Crack the hard boiled eggs lightly on a hard surface or hitting gently with a teaspoon. Place star anis into a mortar and break into rough pieces with a pestle. Place eggs, star anis, salt, soy sauce and tea leaves into a pot and cover with cold water. Bring to the boil and simmer gently for about two hours, topping up water to keep the eggs submerged. Leave the eggs to cool in the cooking liquid, place into the refrigerator for twelve hours for the flavour to truly penetrate. When the eggs are peeled they have a very attractive marble effect and are a tasty snack or addition to any picnic or barbecue.

Nutritional Information

  • Serving size 132g
  • Energy 664kJ 159kcal
  • Protein 14.2g
  • Total fat 10.3g
  • Saturated fat 2.9g
  • Carbs (total) 2.8g
  • Carbs (sugar) 1g
  • Sodium 4010mg
  • Fibre 0.1g

All nutrition values are per serve.

Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.

Free range farm with two people