Chinese Tea Eggs (Marbled eggs)
This style of egg is very popular in China. You will be amazed with the beautifully marbled surface and the unique spice and tea flavors. They make a perfect breakfast, noodle topping, and between-meal snack!
Servings Prep Time
12servings 4minutes
Cook Time Passive Time
4minutes 18hours
Servings Prep Time
12servings 4minutes
Cook Time Passive Time
4minutes 18hours
Ingredients
  • 1 dozen eggs
  • Waterenough to cover the eggs
  • 1 1/2cups soy sauce
  • 2tsp sugar
  • 3 star anise
  • 4 bags black tea
  • 2 cinnamon sticks
  • Peel from an orange
Instructions
  1. Place eggs in the inner pot on the included steam rack.
  2. Add enough water to cover the eggs.
  3. Add soy sauce, tea bags, star anise, and cinnamon sticks.
  4. Stir in sugar.
  5. Add orange peel.
  6. Set steam release to the Sealing position.
  7. Select Pressure Cook or Manual, set to High pressure and adjust to 4 minutes.
  8. After cooking, Quick Release pressure.
  9. Crack each egg all over with a teaspoon but leave the shells on— this helps to create the marbled effect.
  10. Put all the eggs back in the Instant Pot. Leave in the Instant Pot with the lid on for a minimum of 18 hours, or overnight. Leave longer for a stronger, saltier flavor.
  11. After 18 hours, run the eggs under cold water and remove the shells.
  12. Eat or store refrigerated up to 1 week.
Recipe Notes

*Remember, the cooker will not start the cooking countdown right away. The cooker must pressurize before the cook cycle can begin.