Chinese marbled tea eggs...

I saw those pretty marbled eggs online so many times, especially recently due to the Chinese New Year festivities. Tea eggs were high on my 'to do/cook list' for a few years now, but it's only recently, that I finally made them. 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 present. 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 because of the way they look, they are not only delicious, but an unusual 'table decoration' at the same time ;) They are great in a sandwich or to put in your lunch box. As long as you eat eggs, and like hard boiled version of them, you're not 'afraid' of a spices, you should give this recipe a try. 

"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

Below recipe comes from a great cooking website -> 

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)

Gently 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.