Chinese Marbled Tea Eggs
11 hours 12 minutes
1260 reads
About Chinese Marbled Tea Eggs
These Chinese Marbled Tea Eggs are a feast for both the eyes and the palate, boasting a delicate blend of flavors from aromatic peppercorns and cloves. Each egg is gently cracked and simmered in a fragrant tea-infused broth, resulting in beautiful marbled patterns that make them as lovely to look at as they are to eat.
Perfect as a snack or an elegant appetizer, these eggs offer a subtle yet satisfying taste that pairs well with any gathering. Their unique appearance and gentle seasoning are sure to impress guests and add a touch of Chinese tradition to your table.
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See the 30-Day PlanRecipe Time & More
Prep10 hours
Cook1 hour 12 minutes
Total11 hours 12 minutes
Ingredients
- 4 Eggs
- 7 cup Water
- 2 Peppercorn
- 2 clove Cloves
- 1 tsp Salt or as per taste
- 1 tsp Sugar
- 3/4 cup Soya Sauce dark
- 1 stick Cinnamon
- 1 Star Anise
- 2 tbsp Tea any strong flavor tea
- 1 tbsp Orange Peel candied cut into strips
Instructions
- Boiling the eggs - Take the 4 eggs in 6 cups of water in a heavy bottom pan. Keep on low flame for about 12 minutes. Switch off the gas and put the lid on for 10 minutes.
- Remove the eggs after 10 minutes with a slotted spoon and wash under running cold water till they cool down completely. Gently tap the eggs with the back of a spoon so that to make small cracks all over The shell should not break.
- Even if it breaks a bit in some places it will do. The color intensity will be a bit more in that place. We need to get a spider web sort of a design all over
- Put the water back on the gas and keep on low flame. Also, add all the rest of the ingredients except the eggs and bring to a full boil. Add the eggs very gently and simmer them on low flame for 1 hour.
- The eggs should be dipped completely in the liquid. Keep on adding little water to maintain the water level, just above 1 inch of the eggs. After 1 hour, switch off the flame.
- Put a lid on and let it sit for about 5 hours or even overnight. Remove from the liquid and dry off gently with a tissue. Serve by cutting in half. Pls note- Patience is the key.
Recipe Notes
Additional Tips
- For deeper marbling and richer flavor, allow the cracked eggs to soak in the tea-infused broth overnight in the refrigerator before serving; the longer soak enhances both appearance and taste.
- Try adding a strip of dried tangerine peel or a cinnamon stick to the simmering broth for an extra layer of fragrance and subtle citrusy notes, which is a popular regional variation.
- If serving at a party, present the marbled eggs halved or quartered atop a bed of blanched spinach or baby bok choy for an elegant appetizer platter.
- Leftover marbled tea eggs keep well in the fridge for up to 4 days; they make a flavorful protein addition to rice bowls, noodle soups, or even a savory breakfast toast.
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Recipe Nutrition
Calories: 75kcalCarbohydrates: 1gProtein: 6gFat: 5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gSodium: 570mgSugar: 1g
Anju Bhagnari
Articles: 140
4 Comments
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This is fantastic! Thank you for sharing.
Good1
Such a scrumptious dish! Thank you.
This is awesome! Can’t wait to cook it.