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Tea Stained Eggs Recipe

Tea stained eggs

Tea Stained Eggs

Course Side Dish
Cuisine Chinese, Oriental
Servings 12 eggs


  • Instant Pot Multi Pressure Cooker


  • 12 eggs
  • Water enough to cover the eggs
  • 360 ml soy sauce
  • 4 bags black tea
  • 3 star anise
  • 2 cinnamon sticks
  • 2 tsp sugar
  • Peel from an orange


  • Place eggs in the inner pot on the steam rack.
  • Add enough water to cover the eggs, then add the soy sauce, tea bags, star anise, and cinnamon sticks.
  • Stir in sugar and add the orange peel.
  • Select PRESSURE COOK on High and program for 4 minutes followed by Quick Pressure Release.
  • Crack each egg all over with a teaspoon but leave the shells on— this helps to create the marbled effect.
  • Put all the eggs back in the Instant Pot and leave with the lid on for 18 hours. Leave longer for a stronger, saltier flavour.
  • After 18 hours, run the eggs under cold water and remove the shells.
  • Eat immediately, or you can store refrigerated up to 1 week.
Keyword Instant Pot
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