Chinese Tea-Stained Smoked Eggs

Chinese Tea-Stained Smoked Eggs

Dan Shahin

Chinese Tea-Stained Smoked Eggs possess aesthetic and gastronomic qualities that smooth the jagged edges of winter.


6 tablespoons of dark soy sauce

2 bay leaves

1 teaspoon of Sichuan peppercorn

1 whole star anise

2 small cinnamon sticks

2 teaspoons of sugar

1 teaspoon of salt

2 black teabags (or 2 tablespoons of loose-leaf)

2 ½ cups of water



Bring a large pot of water to a boil and gently lower 6 eggs into the boiling water with a slotted spoon. Set a timer for the eggs. 6 ½ minutes for Soft boiled, 8 ½ minutes for Medium, or 10 minutes for Hard boiled. Then removed from heat.

Place the eggs in an ice-bath or run cold tap water over them until they are completely cool.

If you’d like to create a marbled effect stain, gently crack the eggshell all around with the back of a teaspoon. You do not want to crack so hard that it creates a dent or cause the shell to come away from the egg completely.

Another option is to remove the eggs shells. This will taste the same, but the overall look of the eggs will be dark as opposed to marbled

Whether you’ve left the shells on or off, place the eggs on a rack and prepare your smoker for Cold Smoking. You can use any flavour Bisquette you choose. Please see Flavour Guide here. Smoke for 2-3 hours.

While your eggs are smoking, prepare the marinade. Mix all ingredients together in a saucepan and bring to a boil. Once boiling, lower the heat to simmer for 10 minutes. Remove the teabags, or if using loose-leaf tea use a strainer to separate. Allow to cool completely.

When the eggs have finished smoking, place them in a jar with the marinade and allow to sit for 24-48 hours. Although vinegar is a preservative, we recommend keeping your jar in the fridge.