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–+ servings

Chinese Tea Quail Eggs

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This is a twist on the traditional Chinese Tea Egg recipe, made with soy sauce, spices, and quail eggs. Note: This recipe requires a 1–3-day marinade time. The longer the marinade duration, the richer the flavor. This step cannot be skipped.
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Cook Time 12 minutes
Marinating Time 3 days
Total Time 3 days 12 minutes
Servings: 6 people
Course: Appetizer, Snack
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

  • 18 quail eggs I used quail eggs from Spring Creek Quail Farms for this recipe
  • 3 tbsp light soy sauce
  • 2 tbsp dark soy sauce
  • 2 star anise
  • 1 tsp Sichuan pepper
  • 1 tbsp Shaoxing wine
  • 2 bay leaves
  • 1 cinnamon stick
  • 2 tea bags black tea I used Pu-erh for this recipe
  • 2.5 cups water
  • 2 tsp maple syrup Or white sugar

Equipment

  • 1 Medium saucepan For simmering the tea-soy marinade with spices
  • 1 Small or medium pot For boiling the quail eggs separately from the marinade
  • 1 Mixing bowl For the ice bath
  • Ziplock bag or airtight container For marinating the cracked quail eggs. A Ziplock bag works best because it keeps the eggs fully submerged.
  • Tea infuser If using loose tea leaves, a tea infuser makes cleanup easier.

Method
 

Make the marinade
  1. Add light soy sauce, dark soy sauce, star anise, Sichuan pepper, Shaoxing wine, bay leaves, cinnamon stick, tea bags, water, and maple syrup to a medium saucepan.
  2. Heat over medium until boiling.
  3. Reduce to a simmer and cook for 8 minutes.
  4. Remove tea bags and let the marinade cool completely.
Prepare an ice bath
  1. Fill a bowl with ice and cold water. Set aside.
Cook the quail eggs
  1. Bring 3 cups of water to a boil in a separate pot.
  2. Gently lower in the quail eggs.
  3. Cook for 2 minutes 30 seconds.
  4. Transfer immediately to the ice bath to stop cooking.
Crack the Shells
  1. Once cooled, gently tap each egg with the back of a metal spoon to create cracks. Do not remove the shells — the cracks create the marbled effect.
Marinate
  1. Place cracked quail eggs into a ziplock bag or airtight container. Pour in the cooled marinade. Remove as much air as possible and seal.
  2. Refrigerate for 1–3 days.
    24 hours = mild flavour
    48–72 hours = deeper colour + stronger flavour

Notes

  • For stronger colour, add an extra tea bag or more dark soy sauce.
  • You can reuse the marinade: boil it again, cool completely, and use for another batch.
  • These eggs pair beautifully with rice, congee, noodles, or Lunar New Year platters.
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