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{{Short description|Egg boiled in tea as a savory snack}}
{{About|the Chinese egg-based food|the device in which loose tea leaves are placed for steeping|Tea infuser}}
{{use dmy dates |date=April 2021}}
{{More citations needed|date=April 2008}}
{{Infobox food
| name             = Tea egg
| image            = Tea eggs 1.jpg
| caption          = 
| alternate_name   =
| country          = [[Chinese cuisine|China]]
| region           = [[Zhejiang]]
| creator          =
| course           = [[Snack]]
| served           =
| main_ingredient  = [[Egg as food|Egg]], [[five-spice powder]], [[tea]]
| variations       = 
| calories         =
| other            =
}}

{{Chinese|pic=|picsize=200px|piccap=A peeled tea egg shown with shell|t=茶葉蛋|s=茶叶蛋|p=chá yè dàn|mi={{IPAc-cmn|ch|a|2|.|ye|4|.|d|an|4}}|j=caa4 jip6 daan2|ci={{IPAc-yue|c|aa|4|-|j|ip|6|-|d|aan|2}}|l="tea leaf egg"|t2=茶葉卵|poj2=tê-hio̍h-nn̄g}}

'''Tea egg''' is a [[Chinese cuisine|Chinese]] savory food commonly sold as a [[snack]], in which a boiled egg is cracked slightly and then boiled again in [[tea]], and sauce or spices. It is also known as '''marble egg''' because cracks in the egg shell create darkened lines with marble-like patterns. Commonly sold by [[street vendor]]s or in [[night market]]s in most [[China Town|Chinese communities]] throughout the world,<ref>Tea: A Global History, Helen Saberi, 2010, p. 41</ref> it is also served in [[Asian restaurant]]s. Although it originated from China and is traditionally associated with [[Chinese cuisine]], other similar recipes and variations have been developed throughout Asia. Tea eggs originated in [[Zhejiang]] province as a way to preserve food for a long time but are now found in all provinces.

==Preparation==

=== Traditional method ===

Fragrant and flavorful tea [[Egg (food)|eggs]] are a traditional Chinese food. The original recipe uses various spices, [[soy sauce]], and [[black tea]] leaves. A commonly used spice for flavoring tea eggs is Chinese [[five-spice powder]], which contains ground [[cinnamon]], [[star anise]], [[fennel seed]]s, [[clove]]s and [[Sichuan pepper]]. Some recipes do not use tea leaves, but they are still called "tea eggs".{{Citation needed|date= December 2024}} In the traditional method of preparation, eggs are [[Boiled egg|boiled]] until they reach a hardened, cooked state. The boiled eggs are removed from the water, and the entire shell of each egg is gently cracked all around. The cracking method is the formal feature in this traditional egg recipe. Smaller cracks produce more marbling, visible when the egg is peeled for eating. The extra water from the boiling is allowed to seep out of the eggs on its own. After about ten minutes, the cracked eggs are ready to be put into the prepared spiced-tea liquid and simmered over medium heat. This simmering allows the spiced fluid to seep into the cracks and marinate the eggs inside their shells. After about twenty minutes, the eggs and liquid are transferred to a glass or ceramic container for further steeping in a refrigerator. For best results, the eggs are allowed to steep for at least several hours. The dark color of the spiced tea gives the egg a marbled effect when it is peeled to be eaten.

===Quick method===
[[File:Tea eggs ez.jpg|thumb|left|In the quick method, the shell is removed before steeping.]]
Another method of making tea eggs is to boil the eggs until fully cooked inside, then remove the hard-boiled eggs from their shells and let them steep in the spiced tea mixture at low heat for a little longer. The eggs and liquid are removed from the heat and transferred to a glass or ceramic container for further steeping. This method requires a shorter steeping time than the traditional method; however, the egg is less visually appealing without the marbled effect from the traditional cracked-shell method of preparation. The eggs can be eaten at any time. The longer they are allowed to steep, the richer the flavor will be. The ideal spiced tea egg has a balance between the egg's natural flavor and that of the spices.

This form of tea egg is very similar to the [[soy egg]].

==Appearance and flavor==
[[File:HK Sai Ying Pun Des Voeux Road West Tea Eggs Snack Shop.JPG|thumb|A batch of tea eggs with shells still attached, soaking in a brew of spices and tea]]
When the shell is peeled off, the egg has regions of light and dark brown, with a mid-brownish tone along the cracks of the shell. The yolk is yellow all the way through, though overcooked eggs will have a thin, harmless greyish layer while the core is the usual yellow. The flavor depends on the tea (type and strength) and variety of spices used. Five-spice powder adds a savory, slightly salty tone to the [[egg white]], and the tea brings out the yolk's flavor.

==Regional==

===China===
[[Image:Tea egg 05.JPG|thumb|right|250px|Tea eggs in a metal bowl over heat source.]]
In China, tea eggs are a household treat. They are also sold in stores, restaurants, and from street vendors. It is deemed a popular street food that usually costs about 2&nbsp;yuan.{{Citation needed|date=December 2024}}

===Taiwan===
In Taiwan, tea eggs are a fixture of convenience stores.<ref>{{Cite web |last=Mak |first=Queenie |date=2023-05-25 |title=Taiwan 7-11 Food: Top 10 Must Try Food on 7-Eleven Menu |url=https://www.mstravelsolo.com/taiwan-7-11-food/ |access-date=2024-12-02 |language=en-CA}}</ref> Through [[7-Eleven]] chains alone, an average of 40 million tea eggs are sold per year.{{Citation needed|date=December 2024}} In recent years, major producers of tea eggs have branched out into fruit and other flavored eggs, such as raspberry, blueberry and [[salted duck egg]].{{Citation needed|date=December 2024}}

===Indonesia===
In Indonesia, tea eggs have been adopted into native [[Indonesian cuisine]] as ''[[telur pindang]]'' and the ingredients have also been slightly changed. The ''telur pindang'' is hard-boiled eggs boiled with spices, salt and soy sauce. However, instead of black tea, the Indonesian version uses leftover [[shallot]] skins, [[teak]] leaves,<ref name=IPB>Jurusan Teknologi Pangan dan Gizi-IPB. [http://www.warintek.ristek.go.id/pangan_kesehatan/pangan/ipb/Telur%20pindang.pdf Cookies, Pengolahan Jamur Komersial, Jahe Instan, Ikan Asap, Telur Pindang] {{Webarchive|url=https://web.archive.org/web/20140413123332/http://www.warintek.ristek.go.id/pangan_kesehatan/pangan/ipb/Telur%20pindang.pdf |date=2014-04-13 }}, pp. 103–104. Bogor. {{in lang|id}}</ref> or [[Psidium guajava|guava]] leaves as dark brownish [[food coloring|coloring agents]]. ''Telur pindang'' is commonly found in Indonesia, but it is more prevalent in [[Java]] and [[South Sumatra]]. The ''telur pindang'' is often served as part of [[tumpeng]], [[nasi kuning]], or [[nasi campur]]. In [[Yogyakarta]], telur pindang is often served with nasi [[gudeg]]<ref name=sajian>Sajian Sedap. [http://www.sajiansedap.com/recipe/detail/19382/pindang-telur#.U0TkWaKup8c PINDANG TELUR] {{Webarchive|url=https://web.archive.org/web/20160304130959/http://www.sajiansedap.com/recipe/detail/19382/pindang-telur#.U0TkWaKup8c |date=4 March 2016 }}. {{in lang|id}}</ref> or just hot [[steamed rice]].<ref name=food>Deani Sekar Hapsari. 26 November 2013. Detik Food, Ulasan Khusus: Telur, [http://food.detik.com/read/2013/11/26/201314/2424447/297/telur-pindang-bisa-dibuat-dengan-langkah-mudah-ini Telur Pindang Bisa Dibuat dengan Langkah Mudah Ini]. {{in lang|id}}</ref>

===Malaysia===
Telur pindang (the Malaysian variation of the tea egg recipe) is said to have its roots in the state of [[Johor]], where the cuisine is most popular, but it can also be found in other parts of the [[Malay Peninsula]]. The dish even has sub-variations of the traditional Johorean recipe in many other southern regions. Telur pindang is an occasional cuisine, requiring time and resource-consuming work, and would only be served on special occasions such as weddings. Today, however, there are many commercial telur pindang suppliers nationwide.{{citation needed|date=December 2017}}

==See also==
{{Portal|Food|China|Taiwan}}
{{div col}}
* {{annotated link|Balut (food)|Balut}}
* {{annotated link|Century egg}}
* {{annotated link|Chinese red eggs}}
* {{annotated link|Iron egg}}
* {{annotated link|List of Chinese dishes}}
* [[List of egg dishes]]
* {{annotated link|Smoked egg}}
* {{annotated link|Telur pindang}}
{{div col end}}

==References==
{{reflist}}

==External links==
* {{commons category-inline|Tea eggs}}

{{Eggs}}
{{Shanghai cuisine}}
{{Northeastern Chinese cuisine}}
{{Taiwanese cuisine}}

{{DEFAULTSORT:Tea Egg}}
[[Category:Chinese egg dishes]]
[[Category:Taiwanese cuisine]]
[[Category:Tea dishes]]