Tea Leaf Eggs
Cold Dishes

Tea Leaf Eggs

timer 15 MIN
signal_cellular_alt Medium
person 4 servings
Recipe
Tea Leaf Eggs

About This Recipe

Indulge in the rich, aromatic flavors of this Tea-Infused Pork Belly with Marbled Eggs—a dish that combines tender pork belly and perfectly marbled eggs in a fragrant spiced tea broth. The pork belly is first blanched with ginger, scallions, and cooking wine to remove impurities, then simmered with cassia, cinnamon, Sichuan peppercorns, and cardamom for deep, warming spices. The eggs are gently cracked to absorb the savory-sweet tea-infused broth, creating a beautiful marbled effect. A touch of soy sauce and rock sugar balances the flavors, while optional chili oil adds a spicy kick. This recipe is a comforting, restaurant-worthy meal that’s perfect for impressing guests or enjoying as a hearty family dinner. The blend of tea and spices makes every bite unforgettable!

Instructions

Detailed preparation guide

servings 4
Total Time 15m

shopping_basket Ingredients

Main Ingredients
  • eggs 6 pieces
  • pork belly 200g
The aromatics
  • ginger 15g (sliced)
  • scallions 2 stalks (tied into knots)
The sauce & seasonings
  • tea leaves 10g
  • cassia 2 pieces
  • cinnamon 1 piece
  • Sichuan peppercorns 2g
  • cardamom 2 pods
  • salt 5g
  • soy sauce 1 tbsp
  • rock sugar 10g
  • cooking wine 1 tbsp

menu_book Directions

1
Step 1
Step 1
Fill a pot with water, making sure the water level is below the eggs. Add a small amount of vinegar to the cold water and bring to a boil. Continue boiling for 10 minutes, then turn off the heat. Immediately transfer the cooked eggs to cold water to cool down. On a wooden board, gently crack the eggs to create cracks on the surface, being careful not to remove the eggshells.
2
Step 2
Step 2
Blanch the pork belly. In a pot of clean water, add sliced ginger, scallion knots, and cooking wine, and bring to a boil. Add the pork belly and cook until the blood foam is removed, then remove and rinse with clean water for later use. Soak the spices (cassia, cinnamon, Sichuan peppercorns, and cardamom) and tea leaves in warm water to remove impurities, then add them to a pot of clean water along with the blanched pork belly. Add salt, soy sauce, and rock sugar, and bring to a boil. Taste and adjust the seasoning as needed.
3
Step 3
Step 3
Add the cracked eggs to the flavored tea water, bring to a boil over high heat, then reduce the heat to low and simmer with the lid on for about half an hour. (For those who like spicy food, you can also add chili oil on top.)

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