Hard Boiled Eggs in Tea and Spices
Commonly known as Tea Eggs, this recipe for Hard Boiled Eggs in Tea and Spices is a fun upgrade to your usual hard-boiled eggs for a lovely Easter meal. Eggs are boiled, cracked, and then boiled again in an infusion of tea leaves with spices, making this a pretty-looking Chinese specialty that will have your Easter guests admiring the spread you put out for them in awe! Why we love this Hard Boiled Eggs in Tea and Spices? Tea is rich in antioxidants, boosts the immune system and helps keep cholesterol levels in check. Eggs are a great source of high quality protein. While egg white contains selenium, Vitamin D, B2, B6, B12 and minerals such as zinc, iron and copper, the yolk is incredibly nutritious with high quality fats, a must on your LCHF diet. Cinnamon can help lower blood sugar levels, reduce heart disease risk factors, and has a plethora of other impressive health benefits. Cloves are known to have antioxidant, antiseptic, local anesthetic, anti-inflammatory, rubefacient, carminative and anti-flatulent properties. Star Anise is a healing spice with antibacterial, antifungal and strong antioxidant properties. Peppercorns have antibacterial properties and are a rich source of manganese, iron, potassium, Vitamin-C, and Vitamin K. Fennel seeds are great for digestion (and who doesn’t need a little boost in that department after eating a big Easter meal!) and also a good source of minerals like copper, potassium, calcium, zinc, manganese , Vitamin C, and magnesium.
Servings Prep Time
6people 25minutes
Cook Time
Servings Prep Time
6people 25minutes
Cook Time
  • 6large Eggs
  • 3tbsp loose-leaf Black tealike Assam, Oolong or Ceylon
  • 1/4Cup soy sauce
  • 3inch CinnamonPeice
  • 2 Whole Star Anise
  • 3 Whole Cloves
  • 1tsp PeppercornsOptional
  • 1/4tsp Fennel SeedsOptional
  1. Place the eggs in a saucepan and cover by an inch of water. Bring to a rolling boil and then remove from heat. Cover with a lid and let stand 10 minutes. Remove the eggs from the water with a slotted spoon. The eggs are hard-boiled now.
  2. While the eggs are cooking, bring another 4 cups of water to a boil in a second saucepan. Once boiling, remove from heat and add tea, soy sauce, cinnamon, star anise, cloves, peppercorns, and fennel seeds. Stir to combine, and steep this spiced-tea infusion for 10 minutes or until the eggs are ready.
  3. Using the back of a metal spoon, gently crack the hardboiled eggs in several places so the surface looks cracked or marbled. Do not peel.
  4. Strain out the solids from the spiced-tea infusion. Put the liquid back into a saucepan and add the cracked hardboiled eggs to the liquid.
  5. Bring to a rapid simmer over medium-high heat, and then reduce the heat to low and simmer for 1 hour with the pot partially covered. While eggs are simmering, keep a check to ensure eggs are still covered with liquid; if not, add a little water to the pan or turn the eggs so they are dyed evenly.
  6. Remove the pan from the heat. Let the spiced tea infusion and the eggs both cool to room temperature.
  7. Remove the eggs from the liquids with a slotted spoon. Dry on paper towels.
  8. When ready to eat, peel the eggs and serve.