Hard-boiled eggs will be 'the best' if you make them in 1 particular way

are a perfect breakfast for anyone who is looking for a protein-filled food in a short amount of time. They are prepared in the easiest way, but there is one that makes them "the best". A shared that Chinese Tea Eggs taste the "best" and are easy to prepare as well.

A tea egg is a savoury Chinese snack, made by lightly cracking a boiled egg before simmering it again in tea, sauces, and spices. Often referred to as a marble egg, its cracked shell creates intricate dark lines, forming a distinctive pattern. shared in her food blog: "They are a delicious, cheap, and healthy snack, and although it takes a bit of time, the recipe is actually very easy to make at home."

She added: " The key step is that the egg shells are gently cracked before soaking in the marinade, so that the "tea-and-spice broth" can seep through. Thus, when the eggs are peeled, they are revealed to be covered in a beautiful marbling pattern and the eggs themselves are infused with the subtle flavour of the tea and spices."

The post on Reddit too gathered wonderful reviews from the online community who quickly flocked to the post and shared their experiences.

One of the users commented: "I don't typically love boiled eggs, Chinese Tea eggs are the exception. They are so good!"

Other one wrote: "Tea eggs are the best!!! I love them so much I have to restrain myself from drinking the brine."

Another user said: "These sound delicious!"

One dozen eggs (medium size is best)

2 tablespoons 'regular' soya sauce

2 tablespoons dark soya sauce (you can substitute regular soya sauce if you can't find dark)

2 teaspoons sugar

1 teaspoon salt

2 tablespoons (or bags) of black tea leaves

1 cinnamon stick

2 - 3 star anise pods (depending on size)

Put the eggs in a pot with water and bring them to a boil.

Reduce the heat to medium to prevent the water from bubbling too much. It keeps the egg whites tender rather than rubbery.

Traditionally, tea eggs are hard-boiled for 10 minutes, but if you prefer a softer or runnier yolk, adjust the cooking time: 7 minutes for medium-boiled, 5 minutes for soft-boiled.

Once done, remove the eggs and let them cool-an ice bath can speed up the process.

Gently tap each egg with the back of a spoon to crack the shell evenly. The goal is a network of fine cracks across the surface. If small pieces come off, that's fine, but avoid breaking off large sections.

Place the cracked eggs into a small pot along with tea leaves, soy sauce, and spices, then add enough water to fully submerge them.

Bring the mixture to a boil, then lower the heat and simmer for 20 minutes.

Turn off the heat and let the eggs soak in the tea-infused marinade for at least a couple of hours-though overnight steeping enhances the flavour further. After cooling, store them in the fridge overnight, then gently reheat before serving.

Finally, peel the eggs to reveal their beautiful marble-like pattern. Serve them in a small bowl with a bit of the marinade for extra depth of flavour.