Chinese Tea Eggs (Marbled Eggs)
Tea eggs are a popular Chinese street snack. I have heard of these, never had one until today, 24 Oct 2017, and they are good! Wonderful flavor. Links to the shortcuts are listed in the Notes section.
Ingredients
- 5-6 hard boiled eggs, or 15 to 20 hard boiled quail eggs, Shortcuts
- 1 tablespoon loose tea leaves, or 2 tea bags
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon rock sugar
- 3 pieces whole star anise
- 1 stick cinnamon
- 1 teaspoon Sichuan peppercorns, or black peppercorns
- 3 slices fresh ginger
- 3 bay leaves
- ½ teaspoon salt
Instructions
- Place the unpeeled hard boiled eggs in a pot and cover with about 1-2 inches of water, then remove the eggs and set aside. This step is just to get the right water level in the pot.
- Main ingredients measured out. Star anise and cinnamon, black peppercorns, and the tea.
- Add the rest of the ingredients, except the salt and eggs, to the water and bring to a boil then reduce to a simmer.
- While waiting on the water to boil, use the back of a spoon and tap all over each egg, this makes the cracks needed for the marble effect.
- When the water is turned down to a simmer, place the eggs into the water with a slotted spoon. Simmer for 1 hour, then add the salt and simmer for 5 more minutes. Remove from heat and leave the eggs in the liquid for 1-2 hours. At this point they are ready, and for a stronger flavor, refrigerate in the liquid overnight.
- Serve as a snack or with a noodle or porridge dish.
