How to Make Delicious Quail Egg Tea Eggs at Home?

Q1: Can I use any type of tea for this recipe?
A1: It’s best to use black tea, as it imparts a classic flavor and color to the eggs.

Q2: How long should I soak the eggs in the tea mixture?
A2: Soak the eggs for 2-3 hours after cooking to ensure they absorb the flavors fully.

Q3: Is it necessary to use both light and dark soy sauce?
A3: Yes, using both enhances the flavor and color of the tea eggs.

Q4: What’s the purpose of adding spices like star anise and cinnamon?
A4: Spices add depth and complexity to the flavor profile of the tea eggs.

Quail Egg Tea Eggs


  • 500g Quail Eggs
  • 1 Packet of Black Tea
  • 1/2 Tablespoon of Cooking Wine (preferably "Tai Tai Le" brand)
  • 1/2 Teaspoon of Chicken Broth (preferably "Tai Tai Le" brand)
  • 1/2 Teaspoon of Dark Soy Sauce
  • 1 Tablespoon of Light Soy Sauce
  • 10g Salt
  • 3 Star Anise
  • 5 Bay Leaves
  • 1 Piece of Cinnamon
  1. Prepare the ingredients: Clean the quail eggs and set aside with sufficient water.
  2. Ensure all ingredients are prepared.
  3. Boil the quail eggs, then simmer on low heat for 2 minutes and let them steep for 3 minutes.
  4. Remove the cooked eggs into a basket.
  5. Gently crack the eggshells with a spoon.
  6. Place the eggs in a clay pot, covering them with water.
  7. Open the tea packet.
  8. Add all the seasonings to the pot.
  9. Add 1/2 tablespoon of cooking wine.
  10. Add 1 tablespoon each of light and dark soy sauce.
  11. Bring to a boil, then turn off the heat and let the eggs soak for 2-3 hours.
  12. The eggs should have a reddish hue and be well-flavored.
  13. The quail egg tea eggs are ready to serve.
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  • High in protein and essential nutrients from quail eggs.
  • Low in calories, making it a healthy snack option.
  • Contains antioxidants from the black tea.
  • Spices contribute to digestion and metabolism benefits.