Slow-Cooked Chinese Tea Eggs with Five-Spice

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Traditional savory Chinese tea eggs infused with fragrant star anise and five-spice powder, slow-cooked for a marbled effect and rich flavor. This Chinese-inspired brunch recipe, ready in about 135 minutes, combines large eggs, black tea leaves, soy sauce into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 70 calories and feeds 8, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 large eggs
• 2 tbsp black tea leaves
• 1/2 cup soy sauce
• 4 cups water
• 1 tsp Chinese five-spice powder
• 2 whole star anise
• 1 small cinnamon stick
• 1 tbsp sugar
• 1 tsp salt

Instructions

1. Step 1: Place 8 large eggs in a saucepan and cover with cold water. Bring to a rolling boil over high heat and boil for 7 minutes. Remove from heat and transfer eggs to an ice bath to cool.
2. Step 2: Gently crack the shells of the cooled eggs all over without removing the shell, creating a marbled pattern.
3. Step 3: In a large pot, combine 4 cups water, 1/2 cup soy sauce, 2 tbsp black tea leaves, 1 tsp Chinese five-spice powder, 2 whole star anise, 1 small cinnamon stick, 1 tbsp sugar, and 1 tsp salt. Bring to a simmer over medium heat.
4. Step 4: Add the cracked eggs to the simmering tea mixture. Reduce heat to low and simmer gently for 2 hours, partially covered.
5. Step 5: Let eggs cool in the liquid to absorb more flavor, ideally overnight in the refrigerator. Peel and serve chilled or at room temperature.