chinese tea eggs (marbled eggs)
This is an authentic Tea Egg recipe from my friend in Sichuan, China. These are delicious as a snack, how they are commonly served, a popular street snack in China, or cut in half and placed in a bowl of noodles or porridge.
prep time
5 Min
cook time
1 Hr
method
Stove Top
yield
5-6 servings
Ingredients
- 5-6 - hard boiled eggs or 15-20 hard boiled quail eggs
- 1 tablespoon loose black tea leaves
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon rock sugar
- 3 pinches pieces whole star anise
- 1 stick cinnamon
- 1 teaspoon black peppercorns, sichuan if you have
- 3 slices fresh ginger
- 3 - bay leaves
- 1/2 teaspoon salt
How To Make chinese tea eggs (marbled eggs)
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Step 1Place the unpeeled hard boiled eggs in a pot and cover with about 1-2 inches of water, then remove the eggs and set aside. This step is just to get the right water level in the pot. -
Step 2Add the rest of the ingredients, except the salt and eggs, to the water and bring to a boil then reduce to a simmer.
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Step 3While waiting on the water to boil, use the back of a knife or spoon and tap all over each egg, this makes the cracks needed for the marble effect.
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Step 4When the water is turned down to a simmer, place the eggs into the water with a slotted spoon. Simmer for 1 hour, then add the salt and simmer for 5 more minutes. Remove from heat and leave the eggs in the liquid for 1-2 hours. At this point they are ready, and for a stronger flavor, refrigerate in the liquid overnight.
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Step 5Serve as a snack or with a noodle or porridge dish.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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