Chinese Pocket Eggs, also known as Chinese tea eggs or marbled eggs, are hard-boiled eggs that are cracked all over and then simmered in a flavorful tea-based broth made with soy sauce, star anise, cinnamon, and other aromatics. The tea broth seeps into the cracks in the eggshell, creating a beautiful marbled pattern on the egg white and infusing the egg with a savory and slightly sweet flavor.
The eggs are often served as a snack or appetizer in Chinese cuisine and are also commonly eaten during the Chinese New Year as a symbol of good luck and prosperity. They can be eaten warm or cold and are often served with a sprinkle of salt or a drizzle of soy sauce.
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