I saw those pretty marbled eggs online so many times, especially recently due to the Chinese New Year. Tea eggs were high on my 'to do/cook list' for few years now, but it's only recently that I finally made them! Why I've waited for so long?! They are very(!) easy to prepare, almost no work whatsoever! My eggs were steeping for 5 hours and the taste was just right - not too strong, but clearly there. Next time I'll steep them over night, as that's what most people seem to be doing. They are perfect as a snack for a party - and as they look so pretty they are not only delicious, but a 'table decoration' at the same time ;) They are great in a sandwich, for your lunch (and that's what I'm having at work today!). Please do try them, as long as you like hard boiled eggs, eggs in general and you're not 'afraid' of a spices - make Chinese tea eggs!
"Tea egg is a typical Asian savory food commonly sold as a snack. It is also known as marble egg because cracks in the egg shell create darkened lines with marble-like patterns. Commonly sold by street vendors or in night markets in most Chinese communities throughout the world, it is also commonly served in Asian restaurants." - by wikipedia.org
Below recipe comes from a great cooking website steamykitchen.com
How to make it...
- 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)
place the eggs in a medium pot and fill with water to cover the eggs by
1-inch. Bring the pot to a boil, lower the heat and let simmer for 3
minutes. Remove the eggs (leaving the water in the pot) and let cool
under running cool water. Using the back of the 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
in 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.