Running Yolk Chinese Tea Egg Recipe – Easy and Delicious [茶叶蛋]

Chinese tea eggs are so popular all over China. They even sell it in 7-11 convenient stores. I love tea eggs (technically I like the flavor) but I have never bought it. Because I hate hard-boiled egg and most of the tea eggs are boiled for a long time so it is bouncy and the yolk is extremely dry! That is why I created this recipe. In this video, I am going to show you how to make a running yolky Chinese tea egg. The flavor is so aromatic and delightful. You can serve this soft-boiled tea egg with lu rou fam, or put it on top of noodle.

Lu Rou Fan recipe:


– 10 grams of Chinese black tea leaves, can also use oolong tea
– 3 pieces of star anise,
– 3 pieces of bay leave,
– 3 cloves of garlic,
– 1 stalk of cinnamon
– 1.5 tsp of five spice
– Few pieces of dried hot chilies, this is optional.
– 1/2 tbsp of Sichuan peppercorn – that will give that tingle numbing feeling.
– 1 cup of soy sauce
– 2 tbsp of dark soy sauce
– 1 tbsp of salt (If you make the hard-boiled tea egg, you need to cut down the sodium amount to 2 tsp)
– 8 cups of water


– First, make the tea brine. In a bit pot, add in all the ingredients besides the eggs (8 cups of water, 3 pieces of star anise, 3 pieces of bay leave, 3 cloves of garlic, few pieces of dried hot chilies, 1 stock of cinnamon,1 cup of soy sauce, 10 grams of black tea leaves, 2 tbsp of dark soy sauce,1.5 tsp of five spice, 1/2 tbsp of Sichuan peppercorn, 1 tbsp of salt)

– This tea brine is for making the soft boiled tea egg. If you want to make the hard boil tea egg, you need to cut the sodium amount to 2 tsp.

– Cover it and turn the heat to high. Once it comes to a boil, turn the heat to low and let it keep cooking for about 15 minutes. You want to simmer it long enough to bring out all the spices aroma.

– 15 minutes later. The brine should smell really good. Pour some of the brine into a smaller saucepan. The brine should be enough to cover all the eggs. I am making 8 tea eggs. You can cook more if you want. Quickly put it back on the stove. Cover it and boil it for 2 minutes.

– While that is cooking, let’s deal with the big batch of brine – I will use it for soaking the eggs. It is very hot. Use some ice cubes to cool it down so you can put the eggs back into the brine without overcooking it. Leave the ice bag in there and let’s check out the eggs.

– Take out the eggs and refresh them in the ice bath. If you see some eggs are already cracked by accident, it is not a big deal because we will crack them later anyway. Use the back of the spoon. Lightly tab the shell. You need to crack the surface without actually breaking the egg so the brine can get into it and infuse the egg.

– Once you finish all of them, put the eggs back into the pot and keep boiling it for 4 minutes. 4 minutes just my preference, you can cook it longer. It is totally up to you.

– By now, the tea brine is nice and cold. Take out the ice bag and put in the egg. Let it sit for at least 4 hours. I usually just leave it overnight so they have enough time to suck in all those seasoning flavors.

Enjoy! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!

…and if you’ve read this far, might as well subscribe. More recipes coming soon =)

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32 Responses

  1. Peter Cox says:

    I will certainly try at the weekend….. Your brine looks much better than the recipe i normally use and soft boiled eggs… Yum…. Thank you.

  2. Jason Smith says:

    Looks tasty, your channel is awesome.

  3. Chris Smirl says:

    You are the Wok Goddess! We will make this tomorrow.

  4. You are a good cook!

  5. Lim Gey Leng says:

    Yeah! Great idea! Thank you so much!

  6. lisa creamer says:

    I will have to try this looks real good thank you

  7. Terry Reid says:

    You are such Sweetie!

  8. CapPanaka says:

    Hi Mandy. Nice video as always. One quick question, though – I don't suppose you can keep those eggs very long in the fridge, correct? How long can you them? 24h? Thanks and keep up the good work. Cheers.

  9. Kelly W. says:

    Hey Mandy! This sounds so good! I'm like you..I like my eggs runny too! Any idea's on how to get the shell off of those stubborn eggs that don't peel? I have used vinegar but it sometimes don't help at all. I know that "fresh" eggs are more apt to be harder to peel but sometimes we don't have older eggs on hand. I know I have heard of another great tip on this but I can't remember it to save my life now!! LOL Any tips?? Thanks for bringing us these delicious dishes…keep them coming! Hugs from Texas!! <3

  10. I love these tea eggs with ramen, especially with the runny yolk. Thanks for the video.

  11. M iA says:

    Great recipe! Thank you so much!

  12. Andrew Craig says:

    M mmmmmmm,
    A lways soft.
    N ice
    D elightful
    Y okes

    Love your recipes.
    I tried them in China from a street seller,
    Your right, rubbery and dry. Luckily beside him a man had roasted corn and next to him someone sold meat on a stick. This is what I love about China, street food everywhere. So many choices.

    Have you ever made this recipe with Ostrich eggs.
    They would look cool, and more soft yolk to enjoy.

    These eggs look so good. I'm going to have them on noodles, thank you. Bye

    Edit: how is this with duck or quail eggs?

  13. Abel Campos says:

    Gracias hermosa lindo vídeo

  14. Kim Barnes says:

    i don't know about this one !?😮

  15. TOM M says:

    Tasty looking Mandy. Best

  16. John Smith says:

    Looks great I will try today
    Hope you are well thanks for always putting me i a good mood with yummi food and a great personality
    if you are still traveling I wish you good and safe travels
    I love how entertaining and easy to follow your videos are
    great job as always

  17. Rary Ghiaru says:


  18. hi,,  I was wondering how to make the egg yolk more softer….good tips…I just got back from china my 3 week trip was very good …lots food to try…keep up the good work

  19. ktkclipper says:

    Cooling the liquid with a sealed big bag of ice… Genius! 😱

  20. Hi souped up recipes! I absolutely love love l9ve your channel, I have recently become vegan. Do you have any vegan Chinese recipes? If not could you maybe look into it? I have tried a lot of your food and it's great but now I need vegan. Pleeeeeeaaaaasssseee???

  21. EZEKIEL says:

    can i skip the sichuan pepper corn!?

  22. 12 Volts says:

    thanks. i am going to try this myself.

  23. Ron Jetko says:

    That dish looks yummy.

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