Tea egg is a typical Chinese savory food commonly sold as a snack, in which a boiled egg is cracked slightly and then boiled again in tea, and sauce or spices. It is also known as marble egg because cracks in the egg shell create darkened lines with marble-like patterns. Commonly sold by street vendors or in night markets in most Chinese communities throughout the world, it is also served in Asian restaurants. Although it originated from China and is traditionally associated with Chinese cuisine, other similar recipes and variations have been developed throughout Asia. Tea eggs originated in Zhejiang province as a way to preserve foods for a long time but is now found in all provinces. Preparation Traditional method Fragrant and flavorful tea eggs are a traditional Chinese food. The original recipe uses various spices, soy sauce, and black tea leaves. A commonly used spice for flavoring tea eggs is Chinese five-spice powder, which contains ground cinnamon, star anise, fennel seeds, cloves and Sichuan pepper. Some recipes do not use tea leaves, but they are still called "tea eggs". In the traditional method of preparation, eggs are boiled until they reach a hardened, cooked state. The boiled eggs are removed from the water, and the entire shell of each egg is gently cracked all around. The cracking method is the formal feature in this traditional egg recipe. Smaller cracks produce more marbling, visible when the egg is peeled for eating. The extra water from the boiling is allowed to seep out of the eggs on its own. After about ten minutes, the cracked eggs are ready to be put into the prepared spiced-tea liquid and simmered over medium heat. This simmering allows the spiced fluid to seep into the cracks and marinate the eggs inside their shells. After about twenty minutes, the eggs and liquid are transferred to a glass or ceramic container for further steeping in a refrigerator. For best results, the eggs are allowed to steep for at least several hours. The dark color of the spiced tea gives the egg a marbled effect when it is peeled to be eaten. Quick method Another method of making tea eggs is to boil the eggs until fully cooked inside, then remove the hard-boiled eggs from their shells and let them steep in the spiced tea mixture at low heat for a little longer. The eggs and liquid