Prep time
Cook time
Total time
Serves: 6-8
  • 1 dozen eggs
  • 8 cups water
  • ¼ cup dark soy sauce
  • 2 tea bags (I used orange pekoe)
  • 3-4 star anise
  • 1 tbsp salt
  1. large pot, add all ingredients and bring to gentle boil, careful not to break the eggs. Simmer for 10 mins.
  2. Using a spoon, lift eggs out and gently tap to create crack patterns. Don't go nuts or the shells will come off during the long simmer process. Crack only enough for the tea to stain the egg inside.
  3. Return cracked eggs to pot and let it simmer on low for 2-4 hours. The longer you simmer, the more flavour permeates. You can eat right away or let it steep overnight. Keep stored in fridge right in the brine, flavour will intensify with each day. Remove from brine if you find it getting too salty.
Recipe by FreestyleFarm at