Comments on: Chinese Marbled Tea Egg Recipe

By: SteamyKitchen

SteamyKitchen — Mon, 06 Feb 2012 20:05:38 +0000

hmmmm…..that’s weird that one worked but the others didn’t! I’m stumped!

By: Holly

Holly — Mon, 06 Feb 2012 18:16:16 +0000

I tried making these eggs twice this past weekend and I just can’t figure out how to get the eggshell cracked enough to allow the soy mixture to seep in. Both times I *thought* it would be enough (my eggs looked just like yours in the second picture) and I allowed them to soak overnight. Only one looked right, the rest had barely anything. Any ideas on what I can do differently? As an aside, they did taste good.

By: Kati

Kati — Tue, 31 Jan 2012 04:21:47 +0000

tea eggs are so delicious!!!!! i dont eat the yolk because i think its yucky, but i could literally eat 50 million of them all at once. sooo gooood

By: Leila

Leila — Mon, 30 Jan 2012 14:51:21 +0000

There’s a little tea place by my house that sells these, and I absolutely needed to know how to make them. Turns out, like you’ve detailed here, I can easily recreate them in my kitchen (with a bit of time).
Thank you so much for the comprehensive recipe! Now I make these all the time!
http://cenabimus.blogspot.com/2011/10/chinese-tea-eggs.html

By: Calogero

Calogero — Mon, 23 Jan 2012 17:04:13 +0000

Nice eggs!

By: Caca

Caca — Fri, 13 Jan 2012 07:53:24 +0000

you made wonderful marbled eggs.

By: Dee

Dee — Fri, 16 Dec 2011 16:28:58 +0000

I love these eggs! Can anyone tell me how long I can store them in the frig?

By: Emma Larkins

Emma Larkins — Thu, 27 Jan 2011 21:45:23 +0000

I don’t think that I’ll be able to wait until Chinese New Year’s before making these! Also, I love the idea of using the broth as a sauce. I will have to get some star anise first, though…

By: Selera Malaysia

Selera Malaysia — Sun, 18 Apr 2010 18:44:18 +0000

a great and brilliant recipe…best to eat with Congee…

By: Olivia

Olivia — Wed, 07 Apr 2010 22:13:40 +0000

We made these for Chinese New Year (I know – I waited a long time to mention it!) and they were great! But what was really good also was using the broth, that the eggs soaked in, in place of soy sauce for fried rice! Oh my goodness, it was soooo goood! I loved the spice in the background from the anise and black tea… it just gave the fried rice a special kick and everyone loved it!