Here’s a fusion food: thousand year old eggs*, a traditional Chinese recipe, crossed with western tradition: Easter Eggs.

A sophisticated adult crowd will enjoy these sophisticated Easter eggs. You can:

  • Let guests peel their own and serve with a dipping sauce.
  • Leave some whole and devil some of them.
    Either way, it’s a charming variation.


  • Eggs, to boil
  • Steeped black tea, to cover the eggs
  • 1 star anise
  • Soy sauce to taste
  • Optional: ponzu dipping sauce

    Chinese Tea Eggs

    Thousand Year Old Eggs are beautiful to look at, and can be served whole or deviled (photo courtesy Teatulia).


    1. STEEP strong black tea. Add star anise and soy sauce to taste.

    2. HARD-BOIL the eggs in using your usual method. Here’s a good technique, if you need one.

    3. CRACK the eggs carefully. Roll them on the counter, gently cracking them all over but keeping the shells on.

    4. PLACE the eggs in the tea mixture and refrigerate overnight.

    5. GENTLY PEEL the eggs to reveal a spectacular cracked marble appearance.

    You can serve the eggs whole, with an optional ponzu dipping sauce.

    Or, slice them in half lengthwise, remove the yolks, and prepare them as for deviled eggs.

  • Bacon Cheddar Deviled Eggs
  • BBQ Deviled Eggs
  • California Roll Deviled Eggs
  • Deviled Eggs With Smoked Okra
  • Gourmet Deviled Eggs
  • Green Deviled Eggs for spring
  • Luxury Deviled Eggs with caviar, smoked salmon and sturgeon
  • Spring Pea Deviled Eggs
  • ________________

    *American versions of Thousand Year Old Eggs simply focus on the visual experience of mottling the exterior by steeping in tea. In China, a very different process is used, for a very different result. Here’s the scoop on authentic Thousand Year Old Eggs.


    THE NIBBLE Blog – Adventures In The World Of Fine Food

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