Braised Tea Eggs

This is a fragrant treat for meals, picnics, and packed lunches. Lightly sweetened with Blyss, this recipe is delicious.


  1. 20 eggs (hardboiled or cooked hot spring fashion)
  2. 6 oolong tea bags or 6 tsp of oolong tea leaves (substitute with other tea leaves of your liking)
  3. 3 Star Anise
  4. 2 bay leaves
  5. 1 tbs cumin seeds
  6. 1 tbs cloves
  7. 2 Chinese cinnamon/ cassia sticks
  8. 3 tbs Blyss monkfruit sweetener
  9. 1 tbs himalayan pink salt
  10. 3 tbs dark soy cause
  11. 2 tbs huadiao wine
  12. 1 tbs light soy sauce
  13. 2 liters water



  1. Using a pot or rice-cooker, cook all the dry ingredients together with water for 15 minutes.
  2. Hardboil the eggs or make hot-spring eggs, using refrigerated eggs, keep submerged in boiling water off the fire for 20min and cooling in ice-water. Using the back of the spoon and egg in hand, crack the eggs all over to form a crackled pattern.
  3. Using the keep warm function of the rice cooker, steep the eggs in the braising liquid for 4 hours before enjoying them.

Nutritional Information

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