With Easter right upon us, chances are you've probably seen your fair share of egg decorating ideas, but indulge me for a minute because I have one more to share. While these marble tea eggs don't necessarily classify as an 'Easter activity', they do however involves eggs, which makes them somewhat relevant.
Tea eggs are one of my favourite ways to cook eggs. Simmered in a fragrant broth of black tea, soy sauce and spices, the eggs are elevated from a humble hard-boiled egg into something beautiful and complex in flavour. The mulling process permeates the whites of the egg so that even the yolks are infused with a hint of tea and spice. These eggs are as common to Chinese homecooking as cheeseburgers are to America. Generally consumed as a snack either warm or cold from the fridge, these eggs make a great addition to any meal. Add them over ramen, in a rice bowl, or even as the basis of an Asian inspired deviled egg. Personally, I like to have them for breakfast, slice in half, warmed up and with a splash of the tea marinade over the yolk.
Chinese Marble Tea Eggs
1 dozen eggs
2x star anise
1x cinnamon stick
3-4 bay leaves
1 tsp peppercorns
2x dried orange peel
2x tea bags (any type of black tea will work)
4 tbsp soy sauce
1 tbsp five-spice powder
1. Boil eggs till soft-boiled, approximately 6 minutes
2. Bring a large pot with 4 cups water to boil. Add tea bags, spices, soy sauce and five-spice powder and let it simmer. Reduce broth by 1/4 before adding eggs.
3. Lightly crack the shell on the eggs but do not peel. Either gently tap with the back of a spoon, or roll the eggs lightly on table.
4. Place cracked eggs in tea broth, bring to a boil and continue simmering for one hour.
5. If eggs are not completely submerged, rotate after every half hour. Add more water if necessary.
6. Remove from heat, cool and refrigerate the eggs in the tea broth.
7. The flavour will continue to develop overnight. Tea eggs are best consumed the next day and the day after. Peel egg just before serving.
