Make Classic Instant Pot Chinese Tea Eggs (Chinese: 茶葉蛋). Perfectly cooked eggs in Instant Pot infused with sweet-savory flavors & delicious rich tea aroma. A super easy, kid-friendly snack for parties, picnics, potlucks, and more!
Chinese Tea Eggs spark a lot of joy because it’s a popular yummy homemade snack for celebrations and outings!
It’s also a traditional street food that’s often found simmering in a big pot of ancient tea master stock. Even when it’s sold in a mobile food cart, tea eggs have the power to lure pedestrians in with its savory rich tea aroma. mmm…
This has always been one of my favorite ways of enjoying hard boiled eggs! Love the slightly sweet-savory rich flavors & tea aroma that lingers in your mouth.
Tasty, satisfying, and easy to eat! 😀
I’m not a fan of overcooked hard boiled eggs with a greenish grey ring around the yolk. Sadly, many tea eggs are often overcooked because they had been simmering long in the tea master stock.
So we’ve developed this method using our Instant Pot to get the best of both worlds – perfectly cooked hard boiled eggs richly infused with the tea master stock flavors.
Egg White: tender silky smooth yet firm; not chalky or rubbery; packed with tea master stock’s flavors & aroma
Egg Yolk: light, evenly-cooked, slightly creamy yet fluffy; not crumbly, dry or powdery
How about you? How do you like your hard boiled eggs? 🙂
Time for some Delicious Aromatic Instant Pot Tea Eggs!
Make Classic Instant Pot Chinese Tea Eggs (Chinese: 茶葉蛋). Perfectly cooked pressure cooker eggs infused with sweet-savory flavors & rich tea aroma. A super easy, delicious, kid-friendly snack for parties, picnics, potlucks, and more!
Pressure Cook Eggs and Tea Master Stock: Add 1.5 - 2 tbsp (6 - 9g) Pu'er tea leaves, 1.5 tbsp (20g) rock sugar or white sugar, 2 tbsp (30ml) regular soy sauce, 1⅓ tbsp (20ml) dark soy sauce, 3 (2.5g) star anise, ½ tsp (1.5g) Sichuan pepper, and 1 piece (2g) chenpi to Instant Pot. Pour in 1 cup (250ml) cold water. Give it a quick mix. Place a trivet in Instant Pot, then layer 6 eggs on top. Close lid and turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 8 mins, then immediate Quick Release. Remove the lid carefully.
Marinate Tea Eggs: Place the 6 eggs in a bowl of ice cold water for 5 mins to stop them from cooking. Turn off the Keep Warm Mode. After 5 mins, lightly crack the eggs with the back of a spoon. Filter out the chenpi and star anise. Use a thermometer to ensure master stock is cooled down to 140°F (60°C). Place the unpeeled eggs in a small bowl, then fill the bowl with tea master stock to marinate for at least 6 hours.
Serve Instant Pot Tea Eggs: Once the eggs cool down to room temperature, place the eggs in the fridge. The eggs can be served cold or warm. To reheat the eggs: bring the tea master stock (without eggs) to a boil. Turn off the heat and submerge the peeled eggs in the stock for roughly 30 - 45 seconds. Serve & enjoy~ 🙂
Marinate Time: The longer you marinate the tea eggs, the more flavors & aroma will be infused into the eggs.*Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you! ?
Author: Amy + Jacky
Course: Appetizer, Snack
Cuisine: Asian, Chinese, Hong Kong, Taiwanese
Keyword: chinese tea eggs, instant pot chinese recipes, instant pot eggs, instant pot hard boiled eggs, instant pot snacks, instant pot tea egg, pressure cooker eggs, 茶叶蛋, 茶葉蛋
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