How to Make Chinese Marbled Tea Eggs

by valentina on March 26, 2013

Post image for How to Make Chinese Marbled Tea Eggs

Easter eggs?  Well traditional Easter eggs they’re not . . . but how cool would these eggs be on your Easter table? I will tell you:  just as cool as my Beet Pickled Eggs.  Both are beautiful and delicious, so I say make the two of them and totally wow your guests.

All around China, these Marbled Tea Eggs are a common, inexpensive snack sold on the street and in open air markets in the evenings.  I love it!  They are super tasty on their own and are also fantastic mixed into a rice or noodle stir-fry.

Here’s how the egg transforms . . .

After the egg is hard boiled and gently cracked, it steeps in a gorgeous aromatic blend of ingredients.

Your home will fill with the scents of  cinnamon, cloves, fennel, Sichuan pepper, and star anise.

After a few hours, when you peel the egg it will amaze you with its beauty.

The inside of the shell is equally beautiful.

Stunning!  And, it tastes so, so good!

Chinese Marbled Tea Eggs

Prep Time: 6 hours

Yield: Makes 6 eggs

Of the prep time, only about 20 minutes are active work time.

Recipe

6 large eggs

2 individual black tea bags

3 tablespoons soy sauce

1 tablespoon fresh tangerine (or orange) juice

1-1/2 tablespoons Chinese Five Spice blend (in powder form, use 1 tablespoon)

1/2 teaspoon sea salt

1 teaspoon brown sugar

  1. Add the eggs to a pot where they all fit snugly.
  2. Cover the eggs with water, to about 2 inches above them. Bring the water to a boil, then lower the heat to simmer for 5 minutes.
  3. Remove the eggs carefully with a slotted spoon or small strainer, adding them to a bowl as you go. (Leave the water in the pot!)
  4. Run cold water over the eggs until they are cool enough to handle.
  5. Then use the back of a small spoon to tap all around each egg gently. You want to make slight cracks all over the shell, being careful not to peel any off. Do not remove any of the shell.
  6. In their crackled state, return the eggs to the pot.
  7. Open the tea bags and empty them into a small bowl. Then add all of the remaining ingredients and mix to blend.
  8. Pour the spice mixture into the water with the eggs, and bring to a strong simmer. Let the eggs simmer for about 10 minutes, then turn the heat to the lowest setting, cover and simmer very gently for 1-1/2 hours.
  9. Keep the lid on the pot, remove it from the stove and let the eggs continue to steep for up to 4 hours. (The longer they remain in the pot, the deeper the color will become.)
  10. You can either peel and serve the eggs immediately or store them in the fridge for up to 4 days in a tightly covered container.
http://cookingontheweekends.com/2013/03/how-to-make-chinese-marbled-tea-eggs/

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{ 5 comments… read them below or add one }

Colette March 26, 2013 at 10:09 pm

How clever.
The kids would love to make these!

Reply

Nancy Rose Eisman March 28, 2013 at 7:13 pm

You really have an artist’s eye for capturing the beauty in food, and flowers too.

Reply

valentina April 1, 2013 at 4:51 am

Nancy, thank you so much! Means a lot. xo

Reply

Dorothy at Shockingly Delicious April 19, 2014 at 11:51 pm

Wonderful!

Reply

valentina April 22, 2014 at 7:43 pm

Thank you, Dorothy!

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