Easter Brunch Recipe Idea: Marbled Tea Eggs!

Layla Osberg - April 11, 2019

This Easter, try a charming new recipe for boiled eggs. Marbled tea eggs taste wonderful on top of rice with some sauteed spring greens or as a snack.

This recipe is a popular homemade snack in Chinese cuisine, and lends itself perfectly for bringing on a picnic or serving at Easter brunch. This version steeps hard boiled eggs in a liquid of tea, soy sauce and spices, giving the eggs an interesting appearance and a lovely, savoury flavour.


  • 8 large eggs
  • 4 tablespoons of Ceylon Uva Highland or Magnolia Oolong
  • 1 teaspoon Chinese five-spice powder
  • 1/2 tablespoon rock sugar (or granulated sugar)
  • 2 teaspoons salt
  • 4 teaspoons soy sauce


  1. Put eggs in a pot of cold water to cover them.
  2. Bring water to a boil then reduce the heat.
  3. Simmer for 6 minutes.
  4. Drain the eggs.
  5. Cool them down under running water.
  6. When they are cool enough to touch, gently crack the egg shells all around using the back of a spoon or tapping against the counter top.
  7. Put eggs back into a clean pot.
  8. Add all the other ingredients and water enough to cover the eggs.
  9. Bring water to a boil then turn down the heat and simmer for 10 minutes.
  10. Transfer everything into a glass or ceramic container.
  11. Leave to steep for at least 12 hours.
  12. You may keep in the fridge for up to 4 days.
  13. For warm eggs, heat up the egg in the liquid.    
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