Tea-Marinated Soft-Boiled Eggs

Ingredients

• 12 Eggs (The author used 12 eggs; adjust the quantity to your preference.)
• Salt (Add when boiling the eggs; quantity not specified.)
• 800 g Water (For the marinade. Additional water is needed for boiling the eggs, enough to cover them.)
• 100 g Light soy sauce
• 10 g Sugar
• 10 g Rice wine
• 1 包 Tea egg spice packet (The packet contains a spice sachet and a tea sachet.)
• 2 包 Tea bags (Optional; add for a stronger tea flavor. Use any variety you prefer.)

Steps

1. 1

   Add the salt, eggs, and enough water to a pot to cover the eggs. Bring the water to a boil.

2. 2

   Once the water boils, reduce the heat to medium-low and maintain a gentle simmer for about 5–7 minutes. For runny yolks, cook for about 5 minutes; for firmer yolks, cook for about 6 minutes 30 seconds. Adjust the cooking time to your preference.

3. 3

   Transfer the cooked eggs to ice water and let them stand.

4. 4

   In a separate pot, add the water for the marinade, light soy sauce, sugar, rice wine, and the tea egg spice packet. Bring to a boil, then reduce the heat to low and simmer gently for 15 minutes.

5. 5

   For a stronger tea flavor, turn off the heat once the sauce boils and add the optional tea bags. Steep for 2–3 minutes to avoid developing astringency.

6. 6

   Let the cooked sauce cool.

7. 7

   Peel the eggs after soaking them in ice water.

8. 8

   Place the peeled eggs and cooled sauce in a container. Refrigerate for at least one night.

9. 9

   Remove from the refrigerator and enjoy the tea-marinated soft-boiled eggs.

Notes

Additional water is needed for boiling the eggs, enough to cover them; the original post did not specify the amount. Refrigerate for at least one night; the exact refrigeration time was not specified.

Nutrition per serving

• Tea eggs
• Soft-boiled eggs
• Tea aroma
• Refrigerated marination
• Adjustable yolk doneness
• Contains eggs
• Contains soy
• Contains gluten