What's In Your Bowl: Alice Gao's Tea Smoked Soy Eggs (But Softer)

The photographer and director, Alice Gao—whose keen aesthetic and focus on interiors, still life, and travel has garnered an immense and longstanding following—shares a recipe with us that she loves to serve in her green bowl.

"My mom always made tea-smoked eggs when I was growing up, so the smell of the marinade is deeply comforting—earthy, spiced, a little smoky. As I got older, though, I realized I never loved how the eggs were traditionally cooked. They're often hard-boiled, then simmered again in the marinade, which tends to overcook them.

So, I took some liberties—with both the ingredients and the method—to create a softer-boiled version that still hits all the nostalgic notes but with a jammier yolk and more nuanced flavor.

 

Ingredients

  • 8–12 eggs

For the marinade

  • 2 cups water

  • ¼ cup dark soy sauce

  • ¼ cup light soy sauce

  • 2 Tbsp mirin

  • 1.5 Tbsp oolong tea (or any black/green tea you have—tea bags work fine and are easier to strain)

  • 2 garlic cloves, smashed

  • 2 bay leaves

  • 1 tsp Sichuan peppercorns

  • 1 star anise

  • 1 cinnamon stick

Instructions

  1. Make the Marinade
    Combine all marinade ingredients in a small pot. Bring to a gentle simmer and let it cook for 5–10 minutes – just enough for the tea to steep and the flavors to come together. Taste and adjust as you like.

  2. Strain + Cool
    Strain out the tea (don’t worry if you lose a few spices along the way). Let the marinade cool completely.

  3. Boil the Eggs
    In the meantime, bring a pot of water to a boil. Gently add 8–12 eggs – I usually go with 8, since that’s what fits comfortably in my fridge containers. Boil for 7 minutes for a jammy center, then transfer to an ice bath to stop the cooking.

  4. Crack + Marinate
    Once cooled, gently crack the eggs all over with the back of a spoon to create a marbled effect. Place them in the cooled marinade and refrigerate for at least 12 hours. I like them best after 36 – but they’re perfectly delicious the next day too. Just know they’ll get saltier the longer they sit.

To Serve

Over rice or congee, with some scallions, toasted sesame seeds, and pickled chili radish on the side. Somehow the flavor of the marinade seeps right into the tender yolk, making it savory, smoky, and a truly perfect bite.