How do I peel Chinese Tea eggs properly?

Question

I tried to make chinese tea eggs, which are meant to end up with a beautiful marbled look at the end, but the beautiful marbling seemed to stop at that film between the egg white and the shell. Once I peeled the egg, I could see it on the inside of the shell, but the egg itself was mostly white. Does anyone have any advice? Thank you!

Answer 1

I believe Chinese tea eggs are first hard boiled, then the shell is cracked (lightly rolled on a table or cracked with the back of a sppon - Do not peel eggs yet.)

Afterwards, the cracked eggs are soaked/cooked in the tea mixture for the final coloring.

Answer 2

After they cool and you crack the shell. Put them in a pan, the smallest that will accommodate the amount of eggs you are making. Then cover with water but just to cover. Add 5 spice, star anise and tea, and bring to a boil then simmer for like an hour, but you may have to add a little water to keep it just above the eggs..........or just use more tea. They tea really has to get into the cracks to stain the whites.