Marbled Tea Eggs

By • February 19, 2015 0 Comments

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Author Notes: Today marks the start of the Lunar New Year and the Year of the Sheep! I unfortunately didn't have time to clean the entire apartment as tradition dictates, so here's a traditional new year’s snack instead: boil some eggs, crack the shells, and simmer again in a mixture of black tea and spices. I urge you not to leave out the lapsang suchong tea--it smells like a campfire and adds an unbeatable smokiness. Melanie K.

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Makes 3

  • 3 free range eggs
  • 2 teaspoons black tea (I like Assam)
  • 1 teaspoon lapsang suchong tea
  • 1 teaspoon five spice powder
  • 1 star anise
  • .25 cups soy sauce
  • 2 teaspoons dark brown sugar
  1. Bring a pot of water to a boil. Gently add the eggs and boil for 7 and a half minutes. When done, submerge the eggs in cold water for a couple of minutes or until cool enough to handle. Using the back of a spoon firmly crack the egg shell all over, keeping the whole shell intact.
  2. Return the eggs to the pot and cover with fresh water, then add the remaining ingredients. Bring to a boil, cover and simmer for 40 minutes to an hour. Remove from the heat, still covered, and let them sit for at least 2 hours to overnight. The longer they steep, the stronger the flavour. Peel and eat.

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