Chinese Marbled Tea Egg Recipe
These soy sauce tea eggs are a delightful blend of flavors - soy sauce, star anise, black tea, and more infuse the eggs with rich, savory notes. The cracking technique creates intricate patterns on the eggshell, making them not only delicious but also visually appealing. Steeped for hours in the fragrant broth, these tea eggs are a flavorful and unique treat perfect for a snack or appetizer.
— Constant Cookbook
Ingredients
- 6 eggs
- 3/4 cup soy sauce
- 2 star anise
- 2 tablespoons black tea (or 2 tea bags)
- 1 cinnamon stick
- 1 teaspoon sugar
- 1 tablespoon Sichuan peppercorn (optional)
- 2 strips dried tangerine or mandarin orange peel (optional)
Instructions
- Bring a medium sized pot of water to a boil, enough to cover the eggs by an inch..
- Remove eggs from the fridge to bring down in temperature a bit while the water comes to a boil.
- Once the water is boiling, gently and slowly lower the eggs into the water. Set a timer for 10 minutes for a medium-hard boil.
- Remove the eggs (leaving the water in the pot) and let cool under running water.
- Using the back of a teaspoon, gently tap the eggshell to crack the shell all over. The more you tap, the more intricate the design. Do this with a delicate hand to keep the shell intact.
- To the same pot with the boiling water, return the eggs and add the remaining ingredients.
- Bring the mixture to a boil and immediately turn the heat to low.
- Simmer for 40 minutes, cover with lid, and let eggs steep for a few hours to overnight.
- The longer you steep, the more flavorful and deeply marbled the tea eggs will be.
- I like to steep for 5 hours, but my mom prefers overnight!
Cook Time
0M
Prep Time
PT0M
Yield
6 eggs
Nutrition
- Calories: 86 kcal
- Carbohydrate Content: 3 g
- Protein Content: 9 g
- Fat Content: 4 g
- Saturated Fat Content: 1 g
- Cholesterol Content: 164 mg
- Sodium Content: 1683 mg
- Fiber Content: 1 g
- Sugar Content: 1 g
- Serving Size: 1 serving
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