Packing tea eggs (also known as marbled eggs) depends on your desired shelf life, packaging style, and market—retail, convenience store, or export. Below are the common packing methods with technical tips and options.
Boiled eggs steeped in a mixture of tea, soy sauce, spices, and sometimes salt for flavor and color.
Used for: 1–10 eggs per pack, long shelf life (7–60 days refrigerated).
Steps:
Cool and dry the cooked tea eggs.
Place eggs (with or without broth) into vacuum bags.
Use a vacuum packaging machine (single or double chamber).
Optionally, use modified atmosphere packaging (MAP) to extend shelf life.
Label and store chilled (0–4°C).
Pros: Compact, hygienic, good for individual sale
Machine needed: Vacuum sealer / MAP tray sealer
Used for: Shelf-stable tea eggs (6–12 months)
Steps:
Place boiled tea eggs with broth into retortable pouches.
Vacuum seal or heat-seal the pouch.
Sterilize in a retort/autoclave at 121°C for 15–30 minutes (depending on volume).
Cool and dry.
Pros: Long shelf life without refrigeration
Machine needed: Retort sterilizer, pouch filler & sealer
Used for: Bento boxes or food service packaging
Steps:
Load tea eggs (whole or halved) into plastic trays.
Optional: Add a small amount of marinade or soy sauce.
Seal with heat-sealing film using a tray sealing machine.
Optionally vacuum-pack or use MAP.
Pros: Attractive presentation, easy to use in convenience stores
Machine needed: Tray sealing machine
Use ziplock bags or PET containers.
Add a little marinade to keep the eggs moist.
Store at 0–4°C and consume within 3–7 days.
Label with production date and expiry.
| Packing Type | Material | Shelf Life (refrigerated) |
|---|---|---|
| Vacuum Bag | PA/PE multilayer film | 15–30 days |
| Retort Pouch | PET/Al/PA/PP | 6–12 months (no fridge) |
| Plastic Tray + Film | PP or CPET + film | 7–10 days |
| Jar with Brine | Glass or PET jar | 30–60 days (pasteurized) |
Would you like help choosing a suitable machine for your tea egg product?
