Marbled Tea Eggs
Prep Time
Cooking Mode
⅔ cup dark soy sauce
⅓ cup sugar
2 cinnamon sticks
2 star anise
8 cloves
1 tsp peppercorns
1 tsp salt
4 teabags black tea
12 eggs
⅔ cup dark soy sauce
⅓ cup sugar
2 cinnamon sticks
2 star anise
8 cloves
1 tsp peppercorns
1 tsp salt
4 teabags black tea
12 eggs
Directions
1In large saucepan, combine 6 cups (1.5 L) water, soy sauce, sugar, cinnamon sticks, star anise, cloves, peppercorns and salt. Bring to a boil; cook until sugar dissolves. Remove from heat. Add tea bags; cover and steep 15 min. Remove tea bags.
2Meanwhile, add eggs to boiling water; cook 6 min. Remove from heat, drain and rinse under cold water. Using back of spoon, firmly tap all over egg shells to crack, but do not peel.
3Using a slotted spoon, place cracked eggs in tea infusion. Bring just to a boil then immediately remove from heat. Let stand until both infusion and eggs are cool. Chill eggs ( still immersed in infusion) at least 2 hr. or up to 2 days. Discard infusion. Peel eggs and serve.
Tips
1
Serve marbled eggs for breakfast, brunch and snack or add to salads, sandwiches and power bowls.
Disclaimer
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Personal Note
Personal Note
