Fragrant Jasmine Tea Eggs

Fragrant Jasmine Tea Eggs

I made the famous Taiwanese dish tea eggs using light aromatic jasmine tea. Well-marinated tea eggs are delicious over rice I used a Thermos Shuttle Chef to make this easily.

Ingredients: 8 eggs

1000 ml
Chinese tea (black tea, Pu'er tea, etc.)
5 g
Jasmine tea
5 g
Soy sauce
100 ml
50 ml
1 tablespoon


1. Wash the eggs carefully. Put the eggs in a pan with 1 liter of water and make hard boiled eggs. This takes 15 minutes after the water comes to a boil in a regular pan. In a Shuttle Chef, it takes 2 minutes to boil, then 15 minutes with the lid on to preserve the temperature.
2. Crack the eggs all over with a spoon. Attention: Don't discard the boiling water.
3. Add the tea leaves, jasmine tea leaves, soy sauce, mirin, sake and sugar to the pan and simmer the eggs. In a regular pan, it takes 2 hours. In a Shuttle Chef, bring the liquid back to a boil then keep warm for more than 3 hours.
4. Bring to a boil 1-2 times, and marinate the eggs for 1 to 3 nights at room temperature. I recommend refrigerating them after the 2nd day in the summer. In winter, you can keep them at room temperature.
5. When the eggs are done, slice and serve them with shichimi spice and mayonnaise.
6. They are also delicious over rice.
7. The marinade soaks through the eggs after 2-3 days.

Story Behind this Recipe

Tea eggs are always available at convenience stores in Taiwan. My children didn't like their aroma and wouldn't eat them, so I made the eggs with jasmine tea and they loved them.