Marbled Tea Eggs

How To Make Chinese Marbled Tea Eggs

Course: Snack
Cuisine: Chinese
Prep Time: 40 minutes
Cook Time: 17 minutes
Soaking the eggs: 1 day
Total Time: 57 minutes
Servings: 10 eggs
Author: Marvellina
Marbled Tea Eggs are hard-boiled eggs with cracked shells and boiled again in herbs, seasonings, and tea leaves to create that beautiful marbles on the eggs.
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If you want to add Chinese herbs (optional):

  • 6 Foxglove Root
  • 7 slices Lovage Rhizome
  • 5 slices Chinese Angelica Root
  • 3 slices Licorice root


  • Get the eggs out and let sit at room temperature for 10 minutes. Bring a large pot of water to a boil. Add the eggs into the boiling water and cook for 4-5 minutes. If you want it really hard, 8-10 minutes. Remove the eggs from boiling water and submerge in cold water to stop the cooking process. Let the eggs cool down completely
  • While the eggs are boiling, bring another medium-size pot of water, probably about 4 cups or enough to cover the eggs later, to a boil, then put in the rest of the ingredients and let them simmer for about 10-15 minutes while waiting for the eggs to cook
  • Use the back of a metal spoon and gently tap the shell of each egg all around so you have all these cracks all over the eggs (but don't peel the shell off, leave them as this is what creating the marbles). Set aside
  • Transfer the eggs into the other pot. Let them sit in there overnight, at least 24 hours. 48 hours if you have the time is best. The flavor will get better the longer you let the eggs sit in the dark liquid
  • When ready to eat, just take one out, very gently peel the shell off and enjoy as is. Store the rest in the refrigerator