Original submission: click here

These marvelously marbled eggs come to us from  ampdragoness via  teafurries

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Submitted by:  ampdragoness

Tea eggs (or marble eggs) are typically a street food in china and other parts of asia. I wish my camera was better, the marbling is just sooo pretty on these!

You will need:
a heavy pot with a lid
a few bags of black tea
a stick of cinnamon
a few black peppercorns
some honey or brown sugar
a few dashes of soy sauce
eggs

Optional:
Star Anise
orange/citrus peel

To make:
1) Hard boil your eggs ( See here if you don't know how - http://culinaryarts.about.com/od/eg.....oiled-Eggs.htm )

2) After boiling, remove your eggs from the water and place them in a bowl of cold water till you can handle them.

3) Instead of dumping out the water used to boil your eggs, add your other ingredients! (Remove the string and tags from the teabags and leave the bags in the pot)

4) Take a butter knife and tap your eggs til the shells crack all over. (just cracked though, not chipped!)

5) Put your cracked eggs in the tea mixture (there should still be a good bit of liquid to cover the eggs with room to spare) and put it back on the stove.

6) Bring it to a boil, cover it, and drop it to a simmer.

7) Simmer your eggs for 1 1/2 to 3 hours (depending on how strong you want the flavor). The longer you let them simmer, the darker brown the eggs will turn (I had limited time so the ones shown were just under 2 hours).

8) Enjoy your eggs! Have them fresh from the pot (you can serve with a bit of the pot liquid if you like) or cool them in the fridge for a few hours first.

They are very savory. I like mine with salt or a dash of soy sauce after they've cooled down.


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Allergy warning – recipe contains soy & egg products