Running Yolk Chinese Tea Egg Recipe - Easy and Delicious [茶叶蛋]
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Chinese tea eggs are so popular all over China. They even sell it in 7-11 convenience stores. I love tea eggs (technically I like the flavor) but I have never bought it. Because I hate hard-boiled egg and most of the tea eggs are boiled for a long time so it is bouncy and the yolk is extremely dry! That is why I created this recipe. In this video, I am going to show you how to make a running yolky Chinese tea egg. The flavor is so aromatic and delightful. You can serve this soft-boiled tea egg with lu rou fan, or put it on top of noodles.
🥢RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
*LIST OF INGREDIENTS*
- 10 grams of Chinese black tea leaves, can also use oolong tea [Amazon Link: geni.us/xW54iZ]
- 3 pieces of star anise [Amazon Link: geni.us/gwt35k]
- 3 pieces of bay leave [Amazon Link: geni.us/iBJL2]
- 3 cloves of garlic
- 1 stalk of cinnamon [Amazon Link: geni.us/SrgN]
- 1.5 tsp of five spice [Amazon link: geni.us/G4yA9Z]
- Few pieces of dried hot chilies, this is optional [Amazon Link: geni.us/1jEC7]
- 1/2 tbsp of Sichuan peppercorn - that will give that tingle numbing feeling. [Amazon Link: geni.us/Gw7LP]
- 1 cup of soy sauce [Amazon Link: geni.us/wABlLXf]
- 2 tbsp of dark soy sauce [Amazon Link: geni.us/T4vy]
- 1 tbsp of salt (If you make the hard-boiled tea egg, you need to cut down the sodium amount to 2 tsp)
- 8 cups of water
*Instruction*
- First, make the tea brine. In a bit pot, add in all the ingredients besides the eggs (8 cups of water, 3 pieces of star anise, 3 pieces of bay leave, 3 cloves of garlic, few pieces of dried hot chilies, 1 stock of cinnamon,1 cup of soy sauce, 10 grams of black tea leaves, 2 tbsp of dark soy sauce,1.5 tsp of five spice, 1/2 tbsp of Sichuan peppercorn, 1 tbsp of salt)
- This tea brine is for making the soft boiled tea egg. If you want to make the hard boil tea egg, you need to cut the sodium amount to 2 tsp.
- Cover it and turn the heat to high. Once it comes to a boil, turn the heat to low and let it keep cooking for about 15 minutes. You want to simmer it long enough to bring out all the spices aroma.
- 15 minutes later. The brine should smell really good. Pour some of the brine into a smaller saucepan. The brine should be enough to cover all the eggs. I am making 8 tea eggs. You can cook more if you want. Quickly put it back on the stove. Cover it and boil it for 2 minutes.
- While that is cooking, let’s deal with the big batch of brine - I will use it for soaking the eggs. It is very hot. Use some ice cubes to cool it down so you can put the eggs back into the brine without overcooking it. Leave the ice bag in there and let’s check out the eggs.
- Take out the eggs and refresh them in the ice bath. If you see some eggs are already cracked by accident, it is not a big deal because we will crack them later anyway. Use the back of the spoon. Lightly tab the shell. You need to crack the surface without actually breaking the egg so the brine can get into it and infuse the egg.
- Once you finish all of them, put the eggs back into the pot and keep boiling it for 4 minutes. 4 minutes just my preference, you can cook it longer. It is totally up to you.
- By now, the tea brine is nice and cold. Take out the ice bag and put in the egg. Let it sit for at least 4 hours. I usually just leave it overnight so they have enough time to suck in all those seasoning flavors.
Enjoy! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!
...and if you've read this far, might as well subscribe. More recipes coming soon =) - แนวปฏิบัติและการใช้ชีวิต
![Can't just have ONE! ADDICTIVE Korean Marinated Eggs Recipe [Mayak Eggs] 🇰🇷자꾸만 생각나는 맛! 반숙달걀장과 노른자장](/img/n.gif)
Seriously! You are one of the best asian style cooking vlogers on Utube .I love how simple & easy your step by step instructions are.👍 Thankyou for opening up a whole new world of wonderful flavors & textures in my daily food preparation.
I love these tea eggs with ramen, especially with the runny yolk. Thanks for the video.
Thank you very much. I’ve always wanted to make these but all of the recipes I’ve seen boil for so long like you say. The yoke looks great. Gonna try with Pu’er! 🙂🤙🏼
Those eggs look so good, thank you for sharing. I will have to try to make some soon.
Great variation from the traditional hard boiled tea eggs! Looks delicious!
Love your videos!....thanks for sharing your love of food!
Thank you for this wonderful recipe! ❤️❤️❤️
So very great. I like soft boiled eggs so much more. Thank you.
Yeah! Great idea! Thank you so much!
well done!!! hate hard boiled.
Hello chef🙂 i couldn't help but notice the michelin recommendation, I'm always up for good food, is it possible to ask where your based? And the name of your restaurant please? Thankyou in advance, and hope your well 😊
I will have to try this looks real good thank you
Great recipe! Thank you so much!
Interesting recipe! Thank you!
I followed your recipe and made these! Wonderful!! 谢谢你！！
So happy to find your video! I love tea eggs, and made my usual recipe today, but was thinking that I wish I could make them with runny yolks. Now I just have to get the dark soy, so I can make them. Thank you so much :)
Another great recipe! The eggs were delicious 😀
*Wonderful idea, i liked!*
Looks great I will try today
Hope you are well thanks for always putting me i a good mood with yummi food and a great personality
if you are still traveling I wish you good and safe travels
I love how entertaining and easy to follow your videos are
great job as always
That dish looks yummy.
You are the Wok Goddess! We will make this tomorrow.
You have a very lovely voice and the way your instruction is clearly simple step by step to show us, Thank you. I love your recipes.
Thanks for the video!!
making these again because they were just so good!
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came for the eggs, stayed for the sweater!
Looks awesome.
This is an amazing video!
Very smart !!! Thank you so much !!!
I made them today. Delicious!!!!!!!!!!!!!
Can't wait to try this recipe for my husband and myself! I'll let you know how it goes!
Amazing presentation!
Thank you I will try
We loved it. My Chinese wife is very impressed. I've eaten a thousand tea eggs and these are the best - even in China.
Thank you. So glad that you and your wife are happy with this recipe.
This is really cool
Must try!!
I did a version of this years ago using a sous vide setup, for the cooking and steeping. If you want to serve the soft boiled eggs hot, keep the brine, and warm it to 60-63 deg. C (146F) and allow the eggs to steep until warm for 5-10min. This way you won't continue cooking the egg, and can retain the soft yolk.
Looks good.
Totally doing this today
Great video! I just used star Anise for my fresh tomato sauce! Nice work dear!
watching your videos takes my mind to when i was learning chinese language in shanghai.. how i miss the street foods around my school, its literally like this.. and please do cook ban mian and ma la tang :)
拌面，麻辣烫，傻逼啊
Thank you for sharing ❤ i also dont like hardboiled egg im gonna try this tomorrow 😋😊👍
You go girl 🤗
I may try these tomorrow thank you for sharing the recipe.
很好!
i made it! sooo good. i don't like hard boiled eggs either :) thank you.
hi,, I was wondering how to make the egg yolk more softer....good tips...I just got back from china my 3 week trip was very good ...lots food to try...keep up the good work
Gracias hermosa lindo vídeo
Hi. I am binging through all your videos, they are excellent. How do you think one of these eggs would be over dan dan (tan tan) noodles?
that Is indeed one tasty creamy egg yolk!
*Awesomeness*
Yummy!
Very good! I was always put off by the horrible crumbly, pale, gray yolks on tea eggs, which are vastly cooked to exhaustion. So I had to develop my own method to get a decent looking (and tasty) yolk in a tea egg. Very similar to yours. Thank you for broadcasting! Quite honestly, all tea eggs should be like yours.
tasted a piece of garlic that came out of the brine. Lovely!
Great video
Thank you for the tea egg another vision.
Can I use the tea brine for next time?
This is just what i was looking for. I would hate to waste that brine. What else can i use it for?
Yummy
We have that in Indonesia too, my mom's friend gave those beautiful purple-ish eggs as gift! They were awesome, ngl. The purple brown color is not come from tea leaves but from "daun jati" (idk the eng word for it). The eggs were actually over cooked coz the outer of the yolks were gray but surprisingly the white eggs were not bouncy at all! They were soft sis well, I don't like bouncy egg whites, so this new recipe is like a life saver lol
So interesting
Looks amazig
just the way i like it
Tasty looking Mandy. Best
wow , this is Next level soy eggs . good way to make these expensive eggs worth it 😊
You are my hero.
I like the yoke dry
妳好棒！看妳的視頻讓我變成中國菜的高手 ；）謝謝！
谢谢收看，如果你有什么不懂得，可以随时问我。
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Cooling the liquid with a sealed big bag of ice... Genius! 😱
Sounds like cancer because of the immediate heat releasing chemicals in the mixture
Who’d have thought that ice is cold, amazing! 😂
Just make the brine ahead of time, wait for it to cool. Freeze it then there are ice cubes of brine
Love your voice.
Looks nice, I'll give it a go. I'm not a fan of shop bought cooked egg products myself as I feel they taste odd, I prefer to make them myself (eg I hate shop bought egg mayo but will eat it if made fresh at home!).
It looks amazing, do you eat them cold or do you warm them up in the microwave?
I dont like hard boiled eggs either. Thank you for thinking about this.
Me neither
Thank you SO MUCH. I'm not a hard boiled fan... ;-)
Tried this!!! Absolutely delicious. Best tea egg I’ve ever tried. Although, mine didn’t change colour very much? Was I wrong to put them in the fridge overnight? I assumed I couldn’t leave them at room temperature
It is fine to leave it in the fridge. My tea egg didn't come out with a dark color as well. The picture I showed at the end that has the marbling was the thin layer skin between the egg and the shell.
Souped Up Recipes oh thanks :). You’re the best.
I've never actually heard of these before, but since I really like boiled eggs to begin with I will have to give this one a try. Do you typically make batches of these to use throughout the week or is this something that you should eat right away?
we usually eat it right away. It will stay good for 2 days. Suggest not to make too many eggs but you can reuse the tea brine. The tea brine will stay good for 1 week in the fridge or 1 month in the freezer.
Hi Mandy. Nice video as always. One quick question, though - I don't suppose you can keep those eggs very long in the fridge, correct? How long can you them? 24h? Thanks and keep up the good work. Cheers.
Yes, 24 hours=)
Hello! Just wondering if there is any use for the brine after the tea eggs have finished infusing?
You can freeze the brine and cook more eggs whenever you want
Could I save the liquid for another batch of eggs at a later date? And if yes, how should i save it?
late reply, but I just keep it in the fridge if it's for a week. If not, just throw it in the freezer and defrost like you do for frozen broths.
Is it okay to store the brine to reuse, or is that a sanitation issue?
Hey Mandy! This sounds so good! I'm like you..I like my eggs runny too! Any idea's on how to get the shell off of those stubborn eggs that don't peel? I have used vinegar but it sometimes don't help at all. I know that "fresh" eggs are more apt to be harder to peel but sometimes we don't have older eggs on hand. I know I have heard of another great tip on this but I can't remember it to save my life now!! LOL Any tips?? Thanks for bringing us these delicious dishes...keep them coming! Hugs from Texas!!
Salt helps a lot too. Makes a sort of saline between the egg and shell
I saw another chef that pokes a tiny hole in the bottom of each egg with a safety pin prior to boiling that way the membrane expands or something making it easier to peel.
Pop the egg into a jar, pour in enough water to cover about 90% of the egg and then close tight. Shake the jar side to side and the shell will pop off. This works safely on ramen eggs that are also soft boiled so it shouldn’t be a problem here either.
Can i use puher tea?
question I seen some tea egg where it is all brown can you peel the whole egg shell instead of cracking it before you let it sit over night?
yes, you can do that
what happens if you peel the eggs and soaking them overnight? would they turn out too salty?
I'm trying a student lifehack version right now based on this recipe:
- Boil water in electric kettle with a few eggs in it
- When done, wait 10 minutes and pour the eggs out in a bowl of cold tap water
- Add soy sauce, black pepper, (sea)salt, chinese 5-spice, dried garlic flakes, dried chili flakes, any black tea in the electric kettle
- Add water start boiling
- Meanwhile, start cracking the eggs
- When done boiling, add the eggs to the electric kettle and wait overnight
I wonder how it will turn out....
M mmmmmmm,
A lways soft.
N ice
D elightful
Y okes
Love your recipes.
I tried them in China from a street seller,
Your right, rubbery and dry. Luckily beside him a man had roasted corn and next to him someone sold meat on a stick. This is what I love about China, street food everywhere. So many choices.
Have you ever made this recipe with Ostrich eggs.
They would look cool, and more soft yolk to enjoy.
These eggs look so good. I'm going to have them on noodles, thank you. Bye
Edit: how is this with duck or quail eggs?
How long can I store these eggs in the fridge? Nice recipe !!
a day or 2
I love Your recipes! Do you have a Facebook page?
i don't know about this one !?😮
It looks like most tea eggs come out very hard-cooked with dry yolks and a layer of sulfur green around it. The soft yolks look good but i bet they do not last as long.
I was wondering: how long do these keep in the fridge?
Thanks for the great recipe!
2 days in the fridge.
If I marinade them after they are done and peeled, can i store them longer (like any marinated food)? Or can I make marinade from the brine? And is it worth?
Instead of cracking the eggs, can I fully peel the eggs before putting the eggs back in the brine?
I think if you peel then there won't be the so called marble effect of the eggs.
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You are such Sweetie!
I think what happened for me is, that the eggs cooked a little bit too little the first time. Maybe 2 1/2 minutes would've been better. Especially the ones I took out first cracked too much, it was impossible to just crack them lightly. Also u still don't want to overcook them, so idk, work very quickly, but not too fast.
How long can I store these eggs in the fridge?
These are runny yolk eggs so they won't stay good for long - about 3days.
@@SoupedUpRecipes thxx for letting me know ayayaya i like runny yolks so this is the recipe that I found the most convenient
Wait, why are we using Chinese 5 Spice if we’re literally adding the dry ingredients of the spice?
Could you not just boil the brine and let it cool down and soft boil the eggs separately and soak it in the cooled down brine overnight?
J Mac you can do whatever you want bro.
you should never put plastic in hot liquid ! Recommending to put ziploc with ice in the broth is basically eating plastic. You should make the broth chill and just wait instead.
Hi souped up recipes! I absolutely love love l9ve your channel, I have recently become vegan. Do you have any vegan Chinese recipes? If not could you maybe look into it? I have tried a lot of your food and it's great but now I need vegan. Pleeeeeeaaaaasssseee???
90th comment,