marbled tea eggs

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Cooking receipe to make marbled tea eggs under category General Recipes. You may find some video clips related to this receipe below.

marbled tea eggs

chinese

southern region

6 eggs

1.7L water

tea mixture

3 tablespoons black tea preferably chinese

2 tbspns dark soy sauce

1 tbspn salt

1 cinammon stick or chinese cinammon bark

1 star anise (optional)

If you keep your eggs in the refrigerator take them out and let them warm to room temperature. (This will help prevent premature cracking of the egg shells when they are boiled.)

Fill a large pot with the water and bring to the boil.

Using a spoon lower the eggs into the pot and turn the heat down to a simmer.

Cook the eggs for 10 minutes then remove them and place in a bowl of cold water. (Do not discard the water in which you have cooked them.)

In about 10 minutes when the eggs have cooled gently crack each shell with the back of a spoon until the entire shell is a network of cracks.

Take the pot of water in which you have cooked the eggs and combine it with the tea mixture.

Bring the mixture to a boil and return the cracked eggs to the pot.

Reduce the heat to a simmer and cook them for about 25 minutes.

Remove the pot from the heat and allow the eggs to cool in the liquid.

Remove the eggs from the cooled liquid and gently peel off the cracked shells.

You should have a beautiful marble like web on each egg.

Serve them cut in half or quarters as a snack with other cold dishes or use them as garnish.

They are also a glamorous dish for a picnic.

This unique method of cooking eggs in spiced tea derives its name from the marbled texture and web of cracks which appear on the surface of the eggs when they are shelled. Traditionally tea eggs are served cold and they make a wonderful and easy garnish for cold platters. Not only are they delicious but they are also beautiful to look at. Once the eggs have cooled they can be kept in the tea liquid and stored in the refrigerator for up to 2 days.

Serves 4

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