Recipe: Chinese Tea Eggs


These cute little marbled eggs are a great mid-morning snack. The addition of tea and spices adds some excitement to otherwise plain boiled eggs.


6-12 eggs

3 heaping tablespoons of loose leaf Chai tea (plain black tea works as well, but I like the spices in Chai tea)

Additional optional ingredients:

2 tablespoons soy sauce

4 star anise

1 cinnamon stick

1 tablespoon orange or lemon zest

1 teaspoon salt

1 teaspoon sugar

Place eggs in a pot and add enough water so that they’re entirely covered. Bring to a boil on medium-high, but be careful not to bring the water to a boil too quickly, or the eggs will crack and start leaking. Once the water reaches a boil, turn it to low and cover the pot. Simmer for 10 minutes, then remove the eggs from the burner.

Fish the eggs out with a spoon. Using the back of the spoon, tap them lightly to crack them all over. Don’t whack them so hard that the shells fall off, but hit them enough so that distinct cracks are visible. Place the eggs back in the pot of hot water, along with the tea and other optional ingredients.

Cover and simmer for one hour. Again, fish the eggs out with a spoon. I refrigerate them in their shells, but for hiking trips I peel them beforehand to save time.

You can also season them with a little salt or soy sauce. Save a few packets of salt or soy sauce the next time you order food to go, or use a refillable mini soy sauce bottle.

Pack the shelled eggs in a plastic bag or food container. Bring a thermos of black tea to go with your tea eggs, and you’re set for tea time on the mountain top!


Tea time! Tea eggs, homemade almond milk Chai, and sesame honey glazed roasted almonds (check out my almond recipe here).


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Sesame Honey-Glazed Roasted Almonds


I could write a whole book on roasting nuts! Hmm maybe I should.. 🙂 At any rate, here’s one of the easiest, yummiest ways to roast almonds! Sesame honey roasted almonds combine the sweetness of the honey and the savory quality of toasted sesame seeds for a gourmet trailside treat.


1 cup raw almonds

2-3 tablespoons honey

2 tablespoons sesame seeds

a couple drops toasted sesame oil

Sea salt

Preheat your oven to 320 degrees F. In a bowl, toss the almonds until they’re generously coated in honey. Add a couple drops of sesame oil and mix thoroughly. Sprinkle sesame seeds and sea salt until the nuts are evenly coated.

Spread the nuts in a single layer on a baking sheet (I use a piece of foil to minimize mess). Bake for 10-15 minutes, stirring half-way through. Be sure to watch the nuts carefully and taste test them every few minutes to make sure they’re not burning! The honey should turn a rich reddish brown; if it starts to turn black or dark brown, it’s getting overdone.

I like my roasted almonds on the sweet side, rather than super toasty, so I take them out after just 10 minutes. Transfer them to wax paper or a separate plate to cool (otherwise they’ll stick to the foil as they harden). Then try not to scarf them all up at once!



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