Marbled tea eggs – two versions (茶叶蛋)
Probably the best way to enjoy hard boiled eggs! Chinese tea eggs are packed with flavour and have a beautiful marble look. Recipe in two versions provided.
Servings: 8 eggs
For the basic version
- 8 eggs
- 2 bag black tea
- 1 teaspoon Chinese five-spice powder
- 4 teaspoon soy sauce
- ½ tablespoon rock sugar or granulated sugar
- 2 teaspoon salt
For the comprehensive version
Put the eggs (at room temperature) in a pot of cold water (enough to cover them). Bring water to a boil then reduce the heat. Leave to simmer for 6 mins.
Drain the eggs then cool under running water. When cool enough to touch, gently crack the eggshells all around using the back of a spoon (see note 1).
Put eggs back into a clean pot. Add all the other ingredients and water enough to cover the eggs. Bring water to a boil then turn down the heat. Simmer for 10 mins.
Transfer everything into a container. Leave to steep for at least 12 hours (see note 2). You may keep the eggs in the fridge for up to 4 days.
If you prefer eating warm eggs, simply heat up the egg in the liquid.
1. you may peel the entire egg shells before adding into the steeping liquid.
2.The steeping time can be shorten by half if eggs are peeled.
Serving: 1egg | Calories: 72kcal