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.
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yield
5 -6 servings
prep time
5 Min
cook time
1 Hr
method
Stove Top
Ingredients For chinese tea eggs (marbled eggs)
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5-6hard boiled eggs or 15-20 hard boiled quail eggs
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1 Tbsploose black tea leaves
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1 Tbsplight soy sauce
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1 Tbspdark soy sauce
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1 Tbsprock sugar
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3 pinchpieces whole star anise
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1 stickcinnamon
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1 tspblack peppercorns, sichuan if you have
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3 slicefresh ginger
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3bay leaves
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1/2 tspsalt
How To Make chinese tea eggs (marbled eggs)
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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. -
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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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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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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5Serve as a snack or with a noodle or porridge dish.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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