Tea eggs (marbled tea eggs)

How to Cook Recipes Tea eggs (marbled tea eggs) using 17 ingredients and 6 steps

Tea eggs (marbled tea eggs) - In Northern China you will find Tea Eggs (or Marbled Eggs) sold by street vendors and eaten as a common snack. While they are popular year-round, the are particularly traditional to eat during the Chinese New Year festivities. The eggs, with their golden color and design, symbolize gold nuggets. Chinese Tea Egg is a famous Chinese street food which is also known as marbled egg. Eggs are braised with spices and Chinese teas thus have a unique and strong tea flavor.

As a result, the egg white becomes quite rubber like and the yolk becomes quite hard and dry.

Probably the best way to enjoy hard boiled eggs!

You can have Tea eggs (marbled tea eggs) using 17 ingredients and 6 steps. Here is how you achieve that.

Ingredients make Tea eggs (marbled tea eggs)

1. It's For the eggs:.
2. Prepare 6 cups boiled kettle water.
3. Prepare 7-8 eggs.
4. You need 1 large mixing bowl, filled with ice cold water.
5. It's Egg marinade:.
6. It's Wrapped in muslin.
7. You need 2 starainse.
8. Prepare 1 cinnamon stick.
9. You need 2 slides of ginger.
10. Prepare 2 black tea bags or 1 tablespoon loose leaves.
11. It's 2 bay leaves.
12. You need 1 teaspoon Sichuan peppercorns.
13. You need In the pot:.
14. It's 4 tablespoons light soya suace.
15. It's 2 tablespoons dark soya sauce.
16. Prepare 2 tablespoon sugar.
17. Prepare 1 tablespoon salt.

Tea eggs (marbled tea eggs) step by step

1. In a medium sized pot, pour cold water and add the eggs. On medium high heat bring water to a boil, then reduce heat low. Tip: cook eggs for 5 minutes for soft boiled, 7 minutes for almost set, 10 minutes for hard boiled..
2. Once the eggs are done, immediately transfer to ice cold water in a mixing bowl (this stops the eggs from cooking further) and let eggs cool down..
3. In a muslin cloth, add the dry spice ingredients and tie together. Add the other marinade ingredients to the medium pot and place the muslin inside. On medium heat, bring to a boil and let the spices infuse. Once boiled, reduce the heat to very low and simmer for 5 minutes. Then turn off the heat and let the marinade cool down..
4. With a teaspoon, gently crack the eggs (this creates the beautiful marbling effect), and place in a large jar or container..
5. Pour the cooled down marinade into the container or jar. Fill unti the eggs are completely covered. Place in the fridge and leave for 1 day. The longer the eggs are left in the marinade the deeper the flavour becomes. The eggs will last for 4 - 5 days in the refrigerator..
6. Gently peel the eggs to reveal the marble pattern. With a sharp knife cut the eggs in half. Serve on it's own as a snack, with a stew or in a ramen soup noodle. I go for a softer boiled egg as I prefer the Onsen-style glazed yolk!.

Tea eggs (marbled tea eggs) - When eaten the eggs bear a gentle flavor of the soaking liquid of black tea, star anise, cinnamon, and in my version Szechuan peppercorns, Chinese Five Spice. Sometimes called Tea Eggs (because they are cooked in tea) and also called Marbled Eggs (because of the marble look when shelled). In the Orient, tea eggs are often sold by street vendors as a snack or appetizer in Asia. These Tea Infused Marble Eggs would make an interesting alternative to the usual hard-cooked eggs served for afternoon tea. Chinese marbled tea eggs are almost too pretty to eat. (Almost.) If they didn't make such a great afternoon snack — with their subtle savory flavor and satisfyingly firm texture — I might be tempted to just admire them from afar. Chinese tea eggs are easy to make and are a fun upgrade to your usual lunchbox hard-boiled eggs. Don't wait for a special occasion — here's how to make a. Thank you and good luck