Chinese Tea Eggs

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I was going to make marbled tea eggs for Easter but I just couldn't wait!  Yum!  Here's a recipe for making a small batch for yourself so you can see if you might like them, too:

You will need :

6 eggs

2 teaspoons black tea leaves—I used our English Breakfast but our Keemun would work, too

2 star anise

1/2 cinnamon stick

1 small piece sun dried orange peel

3 tablespoons soy sauce -I used Kikkoman's

1 tablespoon dark soy sauce

1-1/2 teaspoons salt

2 teaspoons sugar

3 cups water

• Wash the eggs and leave them out for at least two hours until they are room temperature.

• In a quart saucepan, add water and the remaining ingredients and bring contents to a boil. Reduce heat and simmer for 10 minutes. 

• Gently lower the eggs into the marinade with a large spoon, being careful not to crack them.

• Bring the contents back to a boil and set a timer for 7-9 minutes.

• When timer sounds, remove the pot from heat and remove eggs from the pot, plunging them into a bowl of icy water until they are cooled down.

• With a metal spoon crack the shells evenly, but do not peel.  This will allow the marinade to seep in between the cracks which give the eggs their beautiful marbling color. 

• When both the eggs and the marinade have cooled, return the cracked, unpeeled eggs to the marinade.  Cover and allow the eggs to soak in the refrigerator for at least 24 hours.  Increasing the soaking time, intensifies the flavor. 

The cooked eggs can be kept in the refrigerator for about a week--without spoiling--as long as you keep them in their shells.

Enjoy!  Let us know what you think!