Description
Marbled tea eggs are an unexpected twist on hard boiled eggs. They are sweet, salty, and perfectly spiced. Serve them as a snack, appetizer, breakfast, or on noodles.
Ingredients
Units
Scale
- 8 eggs
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/2 teaspoon peppercorns, crushed (optional)
- 1/2 teaspoon fennel seeds, crushed (optional)
- 8 whole cloves (optional)
- 2 whole star anise
- 2 cinnamon sticks
- 2 black tea bags
Instructions
- Place the eggs in a medium-sized saucepan and cover the eggs with water. Cover the pan and bring to a boil. Reduce heat and simmer for 10 minutes, or until the eggs are hard boiled.
- Drain the water from the pot and run the eggs under cold water until they are cool enough to handle. Using the dull end of a butter knife make cracks in the shell, but do not peel the shell off.
- Return the eggs back to the pot and cover with water. Add all of the remaining ingredients to the pot. Return the pot to the stove. Bring to a boil, reduce to a mild simmer.
- Allow the eggs to simmer for 1 to 2 hours. The longer you allow them to simmer the stronger will be their color and flavor. If you want them to be even stronger in flavor, you can steep them further in the pot with the heat turned off.
- Once you are ready to eat them run them under cold water until they are cool enough to handle. Peel the eggs while they are warm; the shell is easier to remove when the egg is still warm.
- Serve warm or cold with soy sauce or mayonnaise for dipping. They are delicious for lunch, breakfast, or a snack.
Notes
Resources:
Saveur
Appetite for China
Wikipedia
