These visually striking eggs are produced by hard-boiling an egg, cracking the shell, and then steeping the egg in a flavored tea or broth. The batik-like marbling effect is more prominent when teas with high levels of tannin are used; the duration of the second boiling will influence both the color of the marbling and the degree to which the tea or broth flavor penetrates the egg. Tea Egg: Ingredients 6 eggs 3 tablespoons soy sauce 1 teaspoon salt 1 tablespoon black tea leaves or 1 tea bag 4 pieces star anise 1 small stick cinnamon or cassia bark 1 teaspoon cracked peppercorns (optional) 2 strips dried mandarin peel (optional)
Method
1. Place unshelled eggs in saucepan of cold water – water level should be at least 1 inch higher than eggs.
2. Bring to a boil, then simmer for 2 minutes.
3. Remove the eggs. With a knife, tap each egg to slightly crack the shells in two or three places. Return to saucepan.
4. Add other ingredients and stir
5. Cover and simmer for 2 hours, adding water as necessary.
6. Drain, serve hot or cold.
Note: Cook longer for a stronger flavour and a deeper colour. Tea eggs arealso known as Chinese marbled eggs for the unique marbling effect onthe surface of the egg. Sauce can be frozen and reused. |