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Balhyocha Chayedan (Tea Eggs)

Have you ever made Chayedan (茶叶蛋), the Chinese marbled eggs made with black tea, cinnamon, star anise, soy sauce and brown sugar?

It is our annual tradition to make Chayedan every Easter.

You can make deviled eggs, also known as stuffed eggs, or add the Chayedan into your Caesar salad as shown in the photo as well as other salads.

Here is how to make Chayedan with our Balhyocha.

Ingredients (yields 5 eggs):

· 6g or 2 heaping tablespoons Balhyocha 

· 5 eggs

· 1 teaspoon salt

· cold water

· 1/2 cup soy sauce

· 2 tablespoons brown sugar

· 1 cinnamon stick

· 2-3 star anise


1) Place eggs in a single layer in a saucepan and add 1 teaspoon of salt and cold water to cover the eggs.

2) Bring to a boil over high heat and reduce the heat to medium and continue to simmer for 10 minutes.

3) Remove the eggs from boiling water to a bowl of cold water.

4) When the eggs are cooled down, using the back of a metal spoon, gently tap the shells all over to make cracks. (Note: Don't tap the shells too strong, or the tea liquid will stain all over the eggs instead of just the cracked parts).

5) Discard the hot water from the saucepan and add 1/2 cup of soy sauce, 2 tablespoons of brown sugar, 2 1/2 cups of water, 1 cinnamon stick, 2-3 star anise and bring to a boil on high heat.

6) When it starts boiling, add 2 heaping tablespoons of Balhyocha and eggs into the saucepan and simmer for 10 minutes on low heat with the lid on.

7) Remove the saucepan from the heat, remove the lid and leave to cool down.

8) Transfer all the contents to an airtight container and refrigerate for 2 days.

9) Peel the eggs when you serve, and you will see beautiful marbling on the eggs.



When I made Caesar salad with Chayedan, I also added Balhyocha infused tofu cubes on top of the salad instead of croutons. Click here to see how to infuse tofu in Balhyocha!