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Tea Eggs (Cha Dan)

Written by Louise Hendon on November 6
Paleo Eggs

And this was the conversation in my living room last night:
ME: So, it’s Election Day on Wednesday, right. Isn’t that…
J: No, it’s on Tuesday.
ME: Are you sure? I read it on…
J: There are some things you have to trust an American on.

So, it’s Tuesday today….Happy Election Day to all those in the US! Now, let’s move on to breakfast involving some other nationalities!

This is simply the yummiest and simplest way of eating eggs for breakfast! Cha Dan (literally translated as “Tea Egg”) is a traditional Chinese recipe involving soy sauce and spices and eggs, but to decrease the amount of soy consumption (coz it’s not too good for you!), here’s a soy-free Cha Dan Recipe. You can of course add coconut aminos instead of soy sauce, but it’ll cost you pretty much a whole bottle for two dozen eggs!

Click Here To Download This Recipe As A Printable PDF

First, get your eggs and hard boil them in water.

Paleo Tea Eggs (Cha Dan) boiling eggs

Once hard boiled, cool the eggs, and then crack the shell (so that the shell still stays on, but also so that it’s very cracked).

Paleo Tea Eggs (Cha Dan) Cracked

Then, refill the pot (or fill a crockpot) with water and add black tea bags (I’m a BIG FAN of PG Tips, a British brand that you can now buy off, cinnamon, star anise, szechuan peppercorns, salt, and black pepper. The traditional recipe would also include soy sauce.

Paleo Tea Eggs Spices

Simmer on a low heat for 4 hours (or for 8 hours in a slow cooker on high) with the lid on.

Take the tea bags out after 30 minutes on the stove, or 2 hours in the slow cooker. This tip applies if you’re using strong British tea bags (I can’t comment on some of the weaker brands, like Lipton, because I don’t drink them). *Yes, I’m a tea snob! The reason for removing the tea bags is because prolonged boiling makes the tea really bitter, and that bitter taste gets transferred to the eggs. Make sure that the pot doesn’t boil dry – there should be enough water covering all the eggs at all times.

What comes out will look something like this:

Paleo Tea Eggs Spices

Let it cool and then peel. You’ll end up with this gorgeous marbled effect. The eggs can then be stored in the fridge ready for breakfast! I sometimes take this to the office for breakfast, and it definitely draws a lot of conversation (for its prettiness, although I’m sure if everyone knew just how good they tasted, that would generate quite a bit more talk).

Paleo Tea Eggs (Cha Dan)

Click Here To Download This Recipe As A Printable PDF

Tea Eggs (Cha Dan)
Prep time
Cook time
Total time
Serves: 12 eggs
  • 12 eggs
  • 2-4 tea bags (depends how strong the tea is and how strong you want the flavor to be)
  • 4 tablespoons sea salt
  • 6 star anise
  • 2 tablespoons cinnamon
  • 1 tablespoon Szechuan peppercorns
  • 1 teaspoon black pepper
  • 6-8 cups of water
  1. Hard boil the eggs in water.
  2. After the eggs are hard boiled, cool the eggs and crack the shell so that the shell is still intact but very cracked.
  3. Add the tea bags, salt, cinnamon, Szechuan pepper, star anise, and black pepper into a large pot.
  4. Add the cracked eggs into the pot.
  5. Add 6-8 cups of water to the pot (ensuring the eggs are covered).
  6. Simmer on a low heat with the lid on.
  7. Remove the tea bags after 30 minutes.
  8. Continue simmering with the lid on for 3.5 more hours.
  9. Cool the eggs and remove the shell.

jbug - November 10

I have to ask. Simmering the eggs for 4 hours? What kind of texture do they have?

    Louise Hendon - November 10

    It has the same texture as a hard boiled egg. So there’s no runny-ness in the yolk at all, but the egg white is soft and the egg yolk is crumbly.

Amanda - November 18

My husband makes this all the time but he would never put cinnamon inside, he also uses traditional loose leaf tea from China.

chefrachelAlbert - June 14

These look fantastic! I plan to try these! Thanks!

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