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Appetizer for 6

Chinese Tea Eggs

Eggs pressure-cook with tea, soy sauces, sugar, and spices, then steep in the seasoned liquid for marbled flavor.

$0.42per serving $
25 minstart to table
6servings

ChineseVegetarianDairy-freeBudgetAppetizersSnacksInstant PotBack to school

Ingredients

  • 6 large eggs
  • 1 cup cold water
  • 1 3/4 tbsp pu'er tea leaves
  • 1 1/2 tbsp chinese rock sugar or white sugar
  • 2 tbsp regular soy sauce
  • 1 1/3 tbsp dark soy sauce
  • 3 star anise
  • 1/2 tsp sichuan pepper
  • 1 piece chenpi

Steps

  1. Place the eggs, water, tea leaves, sugar, soy sauces, star anise, Sichuan pepper, and chenpi in the Instant Pot.
  2. Cook at high pressure for 5 minutes.
  3. Let the pressure release naturally for 5 minutes, then remove the eggs.
  4. Tap each egg gently to crack its shell without removing it.
  5. Return the eggs to the pot and steep them in the liquid for 10 minutes.

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