Rye Free Chinese Tea Eggs

Total time3 hr

Prep time10 min

Cook time50 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

12 large eggs

For the braising liquid

3 cups water
¼ cup soy sauce
Kikkoman Soy Sauce All-Purpose Seasoning Bottle - 10 Fl. Oz.Kikkoman Traditionally Brewed Less Sodium Soy Sauce, 10 fl oz San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified La Choy Soy Sauce - 10 Fl Oz
See all
2 tbsp dark soy sauce
2 black tea bags
3 whole star anise
1 cinnamon stick
1 tsp sichuan peppercorns
2 dried bay leaves
1 tbsp sugar
1 tsp salt

Instructions

1
Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then reduce the heat to a gentle simmer and cook for 8 minutes. Transfer the eggs to a bowl of ice water and let them cool for 5 minutes.
2
Once the eggs are cool enough to handle, gently tap each egg all over with the back of a spoon to create a network of fine cracks across the entire shell — do not peel. The more cracks, the more pronounced the marbled pattern.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!