Marbled Tea Eggs

Prep Time: 5 minutes
Total Time: 2 hours 20 minutes
Makes: 12

Ingredients

  1. ⅔ cup dark soy sauce
  2. ⅓ cup sugar
  3. 2 cinnamon sticks
  4. 2 star anise
  5. 8 cloves
  6. 1 tsp peppercorns
  7. 1 tsp salt
  8. 4 teabags black tea
  9. 12 eggs

Method

  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.
  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.
  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.


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