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A spicy tea eggs recipe for a spicy twist on soy marinated eggs made with chili crisp oil.

Spicy Tea Eggs Recipe - Soy Marinated Eggs

  • Difficulty Level: 2
  • Serves Serves: 6
  • Preparation

    10 mins

  • Cooking

    15 mins

Asian Fusion Recipe Video Chinese Food | Fusion Eggs Appetizer Over 60 mins

A spicy twist on a classic tea eggs recipe, these soy marinated eggs make for the perfect snack or protein-packed topping to any meal! 

 

Tea eggs are an absolute staple across Chinese cuisine, often enjoyed as a snack or atop rice bowls for a complete meal. Known for their cobweb-like marbling and deep umami flavor, a mix of spices, Lee Kum Kee soy sauces, and black tea are key to bringing the flavor to life. Premium Soy Sauce adds the body and saltiness, while Premium Dark Soy Sauce ensures the soy marinated eggs have a deep brown color. For an extra kick of spiciness, add Lee Kum Kee Chili Crisp Oil, which is also great as a garnish for the eggs to add crispy textures and layers of complex heat.

 

Note: Active time for this recipe is just under 30 minutes, but its recommended to let these eggs cool and marinate in the fridge for at least 4 hours, if not overnight, to achieve the maximum marination.

What You Will Need

Ingredients

  • 6 large eggs

Marinade

  • 2 cups water
  • 2 Tbsp. Lee Kum Kee Premium Soy Sauce
  • 1 Tbsp. Lee Kum Kee Premium Dark Soy Sauce
  • 1 Tbsp. Lee Kum Kee Chiu Chow Style Chili Crisp Oil, plus more for garnish
  • 1 Tbsp. brown sugar
  • 2 black tea bags
  • 2 slices ginger
  • 1 star anise
  • 1 small cinnamon stick
  • 2 bay leaves

Made with
Lee Kum Kee products

Premium Soy Sauce

Soy Sauces

Premium Soy Sauce (No Preservatives Added)
Premium Dark Soy Sauce

Soy Sauces

Premium Dark Soy Sauce
Jar of Lee Kum Kee Chili Crisp Oil, a crunchy, spicy chili oil perfect for adding heat and texture to any dish

Chili Sauces, Chili Oils

Chiu Chow Chili Crisp Oil

How to make it

  1. Bring a pot of water to a gentle boil and carefully add the eggs. Cook for 6–7 minutes for jammy centers, then immediately transfer to an ice bath and cool completely.

  2. Gently tap and crack the eggshells all over using the back of a spoon, keeping the shells intact to create the marbled effect.

  3. In a saucepan, combine water, Lee Kum Kee Premium Soy Sauce, Lee Kum Kee Premium Dark Soy Sauce, Lee Kum Kee Chiu Chow Style Chili Crisp Oil, brown sugar, tea bags, ginger, star anise, cinnamon and bay leaves. Bring to a simmer, then turn off the heat.

  4. Add the cracked eggs to the hot marinade and let cool to room temperature, then transfer to the fridge and marinate overnight for deeper color and flavor without overcooking.

  5. Peel the eggs, plate and serve with a spoon of the marinade and an extra drizzle of Lee Kum Kee Chiu Chow Style Chili Crisp Oil on top.

     

    Get other Asian egg recipes on our recipes page!

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