This recipe is for all the busy people! I love this dish because it is simple yet so tasty and can be made in large quantities and prepped ahead of time. The marinating liquid is so flavorful from the soy sauce and black tea, which gets infused into the outside of the eggs while the inside yolk stays jammy.
Why you'll love this recipe
You're going to enjoy my soy sauce and tea marinated eggs for their unique blend of flavors and beautiful, marbled appearance. The soy sauce brings a savory umami depth, perfectly complementing the aromatic, slightly earthy notes brought by the tea. This is very easy to make, especially in batches, and can be prepped ahead of time for a simple and delicious meal.
Ingredients
- Large eggs - I prefer large eggs here so all the marinating liquid gets absorbs by a larger surface area while the inside stays runny and jammy.
- Soy sauce - The foundation of the marinated liquid for the beautiful umami rich flavor.
- Water - Helps to balance out all of the other sauces in the marinade.
- Black tea bags - The other key component here is the deep black tea flavor. I used earl gray tea which pairs perfectly with the soy sauce.
- Star anise - This spice is very popular in Asian cooking and adds a light licorice flavor.
- Cinnamon stick - A key component for a warm, sweet, and woody flavor.
- Bay leaves - Perfect addition to add complexity to any marinade.
- Sugar - Balances the savory and umami of the soy sauce and black tea.
How to make Soy Sauce & Tea Marinated Eggs
- Add soy sauce, water, star anise, cinnamon stick, bay leaves, salt and sugar to small pot and boil. Once boiled for a few mins, add tea bags to steep for a few more mins. Then set aside to cool.
- Prick small hole with needle or sharp knife on rounded bottom side of egg
- In separate pot, bring water to boil and add eggs. When water comes back to boil, lower heat to a low boil and cook eggs for 5 mins. Turn off heat and remove eggs from pot. Shock eggs in ice cold water for 5 mins to cool down
- Using a spoon, crack and peel eggs carefully to remove the shell and membrane while maintaining shape of the egg.
- Add eggs to small airtight container and marinate eggs in soy sauce mixture for at least 24 hours. Ensure eggs are completely covered in marinade.
- Serve eggs over rice, green onions and sesame seeds.
Storage
These eggs are already stored in the fridge in the marinade but make sure to eat it within a week.
Ingredients
6 large eggs
¾ cup regular sodium soy sauce
¾ cup water
2 bags black tea bags
2 star anise
1 cinnamon stick
2 bay leaves
1 tablespoon sugar
Instructions
1. Add soy sauce, water, star anise, cinnamon stick, bay leaves, salt and sugar to small pot and boil. Once boiled for a few mins, add tea bags to steep for a few more mins. Then set aside to cool.
2. Prick small hole with needle or sharp knife on rounded bottom side of egg
3. In separate pot, bring water to boil and add eggs. When water comes back to boil, lower heat to a low boil and cook eggs for 5 mins. Turn off heat and remove eggs from pot. Shock eggs in ice cold water for 5 mins to cool down
4. Using a spoon, crack and peel eggs carefully to remove the shell and membrane while maintaining shape of the egg.
5. Add eggs to small airtight container and marinate eggs in soy sauce mixture for at least 24 hours. Ensure eggs are completely covered in marinade.
6. Serve eggs over rice, green onions and sesame seeds
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