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    Home » Recipes » Persian

    Persian Tea Eggs

    Published: Sep 1, 2020 Modified: Sep 1, 2020 by Candice This post may contain affiliate links.

    JUMP TO RECIPE PIN RECIPE

    Persian tea eggs are a Sephardic Jewish tradition I grew up with. Memories of these slow-simmered Persian tea eggs from childhood bring such joy. These eggs are incredibly easy-to-peel and the flavor & color infuse beautifully.

    Tea stained hard boiled eggs with dark cracks and shells.

    Growing up, my mother didn't cook on Saturdays. Instead, she prepared foods that could stay on a burner for hours...and as the flavors developed, we spent time together as a family. Plus, I love that they use leftover tea (or fresh tea) and onion peels (or onions if you don't have enough).

    In This Post...

    • What are tea-stained eggs?
    • Are they easy to peel?
    • Can I use a slow cooker?
    • What kind of tea to use & ingredients
    • When are they traditionally made?
    • More Persian Recipes
    • Recipe

    What do you mean by stained eggs?

    The before and after photos below show how the tea and onion peel stains the outer shell of the eggs. See how half of the eggs are white and the other half are brown? The eggs all turn a golden shade of brown after cooking, whether they start brown or not.

    Before and after hard boiling of a dozen eggs with onion and tea in a pot.

    Note: If you would like the eggs to have darker stained lines/crackles on them (like you see in the photo at the top of the post) simply pull them out of the water 2 hours before they are done, give them a light tap to crack the outer shell, and put them back in the tea water to continue simmering.

    Are they actually easy to peel?

    I feel extremely proud when I can get the entire peel off in one piece, and it happens often. First, crack your egg on a hard surface. Then, lightly roll the egg across the crack on the surface. Finally, try your best to get it all off in one piece. Easy-to-peel eggs are finally easy to make!

    https://youtu.be/DUB8NSpL8Rs

    Overnight Eggs & Crockpots

    If you don't have a burner you feel comfortable leaving on overnight, you can cook the eggs during the day, and refrigerate for enjoyment the next morning. You can also use this recipe in a slow cooker (Amazon link opens in new tab) on the low setting for 8 hours.

    Which tea do I use?

    All you need to make this recipes is black tea, onions, eggs, and water. I usually use cardamom, too, since I make this recipe with leftover tea that I put cardamom into. Here is a link to the tea I usually in this recipe (Amazon link), but all darjeeling or English breakfast loose leaf tea work.

    These easy-to-peel Persian hard-boiled tea eggs are slow-simmered in tea & onion overnight, and the flavor & color infuses incredibly. #persian #hardboiled #egg #tea

    Persian Shabbat Eggs

    You can find these hard-boiled eggs are on Shabbat morning in Persian Jewish homes. They are also popular during Passover. My mom is Iranian and these Persian Shabbat eggs take me back to childhood....including hilarious memories of my brother eating 6-12 of these in one sitting. This recipe is the version I grew up enjoying.

    Looking for More Persian Recipes?

    Growing up with a Persian mother, I enjoyed learning all the delicious foods others can only get in restaurants. These Persian tea eggs are only one of those gems. Here are some of my other favorites:

    • Gourmeh Sabzi (Herbacious Beef Stew)
    • Khoresh Beh (Quince & Beef Tomato Stew)
    • Gondi (Chickpea & Chicken Dumplings)
    • Zulbia (A Saffron Fried Candy Enjoyed with Tea)

    Or check out all of my Persian recipes here.

    ★ Did you make this recipe? Please give it a star rating below!★

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    Print Recipe
    5 from 11 votes

    Slow Simmered Tea Stained Eggs

    Persian tea eggs are a Sephardic Jewish tradition I grew up with. These eggs are incredibly easy-to-peel and the flavor & color infuse beautifully.
    Prep Time5 minutes mins
    Cook Time8 hours hrs
    Total Time8 hours hrs 5 minutes mins
    Course: Breakfast
    Cuisine: Jewish, Persian
    Servings: 6
    Calories: 138kcal
    Author: Candice

    Ingredients

    • 1 dozen free range, cage free eggs
    • 6 onion peels or 2 yellow onions
    • 2 tablespoon loose leaf darjeeling tea or leftover tea (same amount)
    • 2 cardamom pods optional
    • water
    US Customary - Metric

    Instructions

    • Add all your ingredients to a pot. 
    • Cover by 2 inches with water.
    • Bring to boil. Lower to simmer. Simmer on very low for 8 hours or overnight.
    • Serve hot, warm, or cold.

    Video

    Notes

    If you would like the eggs to have darker stained lines/crackles on them (like you see in the photo at the top of the post) simply pull them out of the water 2 hours before they are done, give them a light tap to crack the outer shell, and put them back in the tea water to continue simmering.
    You can also cook them in a slow cooker on the low setting for 8 hours.
     

    Nutrition

    Calories: 138kcal | Carbohydrates: 3g | Protein: 11g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 327mg | Sodium: 126mg | Potassium: 166mg | Sugar: 1g | Vitamin A: 475IU | Vitamin C: 1.7mg | Calcium: 60mg | Iron: 1.8mg
    Did you try this recipe?Don't forget to leave a rating and/or comment! And tag @ProportionalPlate on TikTok or Instagram... I'd love to see what you're making.

    This post was originally published in February of 2019, but was republished with new photos and tips September of 2020.

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    1. Philip

      May 03, 2022 at 11:50 pm

      5 stars
      I finally made these and what a wonderful memory brought to life. I was introduced to Tea Eggs in Taiwan at breakfast and they were instantly a favorite. Thank you for this recipe.
      Philip

      Reply
      • Candice

        May 04, 2022 at 8:58 am

        It is so beautiful when a dish can bring a memory to life... and I love that these eggs did that for you. I am glad you liked them. Thank you for sharing, Philip!

        Reply

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    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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