- Prep Time
- 5 mins
- Cooking Time
- 2 h
- Total Time
- 2 h 20 m
- Serves
- 12
Ingredients
- ⅔ cup
- dark soy sauce
- 150 mL
- ⅓ cup
- sugar
- 75 mL
- 2
- cinnamon sticks
- 2
- star anise
- 8
- cloves
- 1 tsp
- peppercorns
- 5 mL
- 1 tsp
- salt
- 5 mL
- 4
- teabags black tea
- 12
- eggs
Method
- Step 1
- In 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.
- Step 2
- Meanwhile, 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.
- Step 3
- Using 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
Serve marbled eggs for breakfast, brunch and snack or add to salads, sandwiches and power bowls.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1 egg):
- Calories:
- 80
- Fat:
- 5 g
- Saturated Fat:
- 1 g
- Carbs:
- 2 g
- Sugar:
- 2 g
- Cholesterol:
- 185 mg
- Protein:
- 6 g
- Sodium:
- 310 mg