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Marbled Chinese tea eggs peeled to reveal brown spiderweb patterns from soy sauce and black tea marinade.

Easy Chinese Tea Eggs (Cha Ye Dan – Marbled Soy Sauce Eggs)

This authentic Chinese tea egg recipe (Cha Ye Dan) features hard-boiled eggs simmered in black tea, soy sauce, and warm spices for a flavorful high-protein snack or appetizer.
Servings 4
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 2 hours 50 minutes

Ingredients

  • 8 large eggs
  • 4 cups water
  • 2 black tea bags or 2 tablespoons loose black tea
  • 1/4 cup soy sauce
  • 1 tablespoon dark soy sauce optional
  • 1 tablespoon brown sugar
  • 2 star anise
  • 1 cinnamon stick
  • 1 teaspoon Sichuan peppercorns
  • 2 bay leaves
  • 2 cloves garlic smashed
  • 3 slices fresh ginger

Instructions

  • Hard boil eggs for 8–10 minutes. Cool in ice water.
  • Gently crack shells without peeling.
  • Combine water, tea, soy sauces, sugar, and spices in a pot. Bring to boil.
  • Add eggs and simmer 30 minutes.
  • Turn off heat and steep at least 2 hours or overnight for best flavor.
  • Peel and serve.

Notes

Nutrition Facts
Serving Size: 2 eggs
Calories: 140 (7% DV)
Total Fat: 9g (12% DV)
Saturated Fat: 3g (15% DV)
Cholesterol: 370mg (123% DV)
Sodium: 520mg (23% DV)
Total Carbohydrates: 4g (1% DV)
Fiber: 0g (0% DV)
Sugars: 3g
Protein: 12g (24% DV)
Nutrition information is an estimate only and may vary based on ingredient brands, substitutions, cooking methods, and portion sizes.
Course: Appetizer, Snack
Cuisine: Chinese
Keyword: Cha Ye Dan recipe, Chinese street food snack, Chinese tea eggs, high protein egg snack, marbled soy sauce eggs, Taiwanese tea eggs