This article is about the Chinese egg-based food. For the device in which loose tea leaves are placed for steeping, see Tea infuser
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Tea egg is a typical Asian savory food commonly sold as a snack, in which a pre-boiled egg is cracked and then boiled again in tea, sauce and/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 vendors or in night markets in most Chinese communities throughout the world, it is also commonly served in Asian restaurants. Although it is originated from China and traditionally associated with Chinese cuisine, other similar recipes and variations have been developed throughout Asia.
Regular/traditional method 
Fragrant and flavorful tea 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 seeds, cloves and Szechuan peppercorns. Some recipes  do not use tea leaves, but they are still called "tea eggs". In the traditional method of preparation, eggs are 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. Smaller cracks produce more marbling, visible when the egg is peeled for eating. The extra water from the boiling should be 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 at medium heat. The simmering allows the spiced fluid to seep into the cracks and marinate the eggs inside their shells. After about 20 minutes, the eggs and the spiced-tea liquid should be transferred to a glass or ceramic container for further steeping in a refrigerator. For best results, the eggs should be allowed to steep for several hours or longer. The dark color of the spiced tea gives the egg a marbled effect when it is peeled to be eaten.
Quick method 
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 the mixture 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. Also, the egg is less visually appealing without the marbled effect from the traditional crack shell method of preparation. The eggs can be eaten at anytime; however, the longer they are allowed to steep, the richer the flavor will be. The perfect spiced-tea egg should have a perfect balance between the egg's natural flavor and the spices. The cracking method is the formal feature in this traditional egg recipe. Tea eggs are traditionally eaten cold.
Appearance and flavor 
A batch of tea eggs with shell still on soaking in a brew of spices and tea
In the end, when the peel comes off, the egg should have regions of light and dark brown, with mid-brownish tone along the cracks of the shell. The yolk should have a thin, greyish layer, with the core being the usual yellow. As for flavor, it depends on which tea (the type and strength) and the variety of spices used. Five-spice powder adds a savory, slightly salty tone to the white, and the tea should bring out the yolk's flavor.
Hong Kong 
The tea used in making tea eggs is usually low in quality but high in dark-brown tannins. Green tea is considered too bitter for this recipe. In Hong Kong Pu-erh tea is most commonly used, but it can be substituted with any black tea leaf.
Tea eggs in a metal bowl over heat source. A common sight throughout China
In Northeast China and other parts of northern China as well as in major cities, tea eggs are a household treat. They are also sold in stores, restaurants, and from street vendors.
In Taiwan, tea eggs are a fixture of convenience stores. Through 7-Eleven chains alone, an average of 40 million tea eggs are sold per year. In recent years, major producers of tea eggs have branched out into fruit and other flavored eggs, such as raspberry, blueberry and salt.
In Indonesia, Chinese 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, or guava leaves as dark brownish coloring agents. The telur pindang is often served as part of tumpeng, nasi kuning, or nasi campur.
See also