Chinese Tea Eggs (Marbled Eggs)
Eggs pressure-cooked in a fragrant tea master stock, then cracked and marinated so the shells create a marbled pattern.
🍳 Cook: 8 min
Ingredients
| 6 | large eggs | |
| 250 ml | cold water | |
| 2 tbsp | 30 ml | Pu'er tea leaves (or Oolong tea) |
| 1.5 tbsp | 23 ml | Chinese rock sugar or white sugar |
| 2 tbsp | 30 ml | regular soy sauce |
| 1.33 tbsp | 20 ml | dark soy sauce |
| 3 | star anise | |
| 0.5 tsp | 2.5 ml | Sichuan pepper |
| 1 piece | chenpi (dried tangerine peel) | |
| 4 | black tea bags (alternate method) | |
| 2 | cinnamon sticks (alternate method) | |
| 1 | peel from an orange (alternate method) |
Instructions
Version 1 — Tea Master Stock method
- Pressure Cook Eggs and Tea Master Stock: Add 1.5 - 2 tbsp (6 - 9g) Pu'er tea leaves, 1.5 tbsp (20g) rock sugar or white sugar, 2 tbsp (30ml) regular soy sauce, 1⅓ tbsp (20ml) dark soy sauce, 3 (2.5g) star anise, ½ tsp (1.5g) Sichuan pepper, and 1 piece (2g) chenpi to Instant Pot. Pour in 1 cup (250ml) cold water. Give it a quick mix. Place a trivet in Instant Pot, then layer 6 eggs on top. Close lid and turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 8 mins, then immediate Quick Release. Remove the lid carefully.
- Marinate Tea Eggs: Place the 6 eggs in a bowl of ice cold water for 5 mins to stop them from cooking. Turn off the Keep Warm Mode. After 5 mins, lightly crack the eggs with the back of a spoon. Filter out the chenpi and star anise. Use a thermometer to ensure master stock is cooled down to 140°F (60°C). Place the unpeeled eggs in a small bowl, then fill the bowl with tea master stock to marinate for at least 6 hours.
- Serve Instant Pot Tea Eggs: Once the eggs cool down to room temperature, place the eggs in the fridge. The eggs can be served cold or warm. To reheat the eggs: bring the tea master stock (without eggs) to a boil. Turn off the heat and submerge the peeled eggs in the stock for roughly 30 - 45 seconds. Serve & enjoy.
Marinate Time: The longer you marinate the tea eggs, the more flavors & aroma will be infused into the eggs.
Version 2 — simpler method (uses the alternate ingredient list)
- 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.
Recipe note: Remember, the cooker will not start the cooking countdown right away. The cooker must pressurize before the cook cycle can begin.