• 4 extra large eggs
  • sufficient water for eggs’ surfaces coverage
  • 4 teaspoons French roast coffee
  • 2 Lipton tea bags
  • 3 tablespoons Tie Guan Yin tea leaves
  • 10 tablespoons dark soy sauce
  • 6 tablespoons light soy sauce
  • 1.5 teaspoons sugar
  • 3 tablespoons Longjing tea leaves



1. Place eggs into a pot of water. Boil eggs on medium-high heat for 15 minutes.

2. Discard water. Allow eggs to rest in pot and decrease in temperature. Clean eggs with cold water.

3. Using a fork’s end, crack eggs. For presentation and flavoring purposes, make lots of cracks in them.

4. In a pot of water, add coffee, tea bags, Tie Guan Yin tea leaves, 3 tablespoons of dark soy sauce, 2 tablespoons of light soy sauce, and sugar. Boil on low heat for 2 hours and 30 minutes. Due to evaporation, additional water might be necessary.

5. Place eggs into mixture and let it be for 3 hours and 45 minutes. If you prefer subtle flavor and light brown hues, skip steps 6-8.

6. Leave the pot of eggs and mixture in the refrigerator until the following day.

7. Add 7 tablespoons of dark soy sauce, 4 tablespoons of light soy sauce, and Longjing tea leaves. Re-heat on low setting for 2 hours. Again, additional water is required.

8. Allow eggs to sit in mixture for 3 hours.

9. Take eggs out of the pot.

10. Peel eggs’ shells and membranes.


16 thoughts on “COFFEE TEA EGGS RECIPE”

  1. This is so interesting; I love it! I have never seen this before. I am thinking green tea egg : )

  2. Createeng-
    Please go to my blog and see the post I did on you re: your award nomination. Thank you so much for this recognition! It was very thoughtful of you.

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