Chinese Marbled Tea Egg Recipe
In this recipe, we transform ordinary eggs into stunning and flavorful tea eggs. Boiled to perfection and gently cracked to create intricate designs, these eggs steep in a fragrant mixture of soy sauce, spices, and tea. The longer they rest, the more robust and marbled the flavors become. Enjoy these tea-infused delights as a snack, side, or appetizer - each bite holds a savory surprise.
— 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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