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Instant Pot Chinese 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!
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
Marinate 6 hours
Total Time 25 minutes
Servings 6
Calories 79kcal
Author Amy + Jacky

Ingredients

Instructions

  • 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~ :)

Notes

Marinate Time: The longer you marinate the tea eggs, the more flavors & aroma will be infused into the eggs.
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Nutrition

Calories: 79kcal | Carbohydrates: 4g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 340mg | Potassium: 78mg | Fiber: 1g | Sugar: 3g | Vitamin A: 240IU | Calcium: 28mg | Iron: 1.1mg