Spiced Oolong Tea Eggs

The oolong is optional, but it happens to be our favourite. No matter what tea leaf you choose, the beautiful marbled pattern on the peeled egg is sure to impress your guests.

Prep Time:
10 min
Wait Time:
5 hours
Cook Time:
35 min


  • 4 Eggs
  • 4 tbsp ( 60 mL ) Soy sauce
  • ½ oz ( 15 g ) Oolong tea leaves
  • 4 Basil leaves
  • 4 Pieces star anise
  • 2 Small pieces cassia
  • 1 tsp ( 5 mL ) Salt
  • 1 tsp ( 5 mL ) Sugar


  1. Place eggs in a pot and cover with at least 1 inch (2.5 cm) of cold water. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium and boil for 15 minutes.
  2. Drain water and place eggs on a cutting board. Use the back of a spoon to crack eggs all over, keeping the shells on. Set aside.
  3. In a separate pot, add 2 cups of water, soy sauce, Oolong tea leaves, basil leaves, star anise, and cassia.
  4. Bring to a boil over medium heat for 20 minutes. Add in the salt and sugar and stir together.
  5. Remove pot from heat and add the eggs to sit for 5 hours.
  6. Peel eggs and serve at room temperature.



Leaving the eggs in the tea for over 5 hours produces a stronger taste and aroma, as well a darker color

Lay the boiled eggs on a towel before cracking to cut down on the mess