Name: Chinese Marbled Tea Eggs recipe by Anju Bhagnari at BetterButter
Prep time: 600 min
Cook time: 60 min
Total time: 660 min
Yield: 4
Ingredients: 4 Eggs; 6-8 cups water; 1 star anise; 1 stick of cinnamon; 2 cloves; 2 peppercorns; 1 tablespoon candied orange peels in strips; 1 teaspoon salt; 1 teaspoon sugar; 3/4 cup Dark soya sauce; 2 tablespoon any strong-flavored tea

Ingredients Serving: 4

4 Eggs
6-8 cups water
1 star anise
1 stick of cinnamon
2 cloves
2 peppercorns
1 tablespoon candied orange peels in strips
1 teaspoon salt
1 teaspoon sugar
3/4 cup Dark soya sauce
2 tablespoon any strong-flavored tea

Instructions

Boiling the eggs - Take the 4 eggs in 6 cups of water in a heavy bottom pan.
Keep on low flame for about 12 minutes.
Switch off the gas and put the lid on for 10 minutes.
Remove the eggs after 10 minutes with a slotted spoon and wash under running cold water till they cool down completely.
Gently tap the eggs with the back of a spoon so that to make small cracks all over
The shell should not break.
Even if it breaks a bit in some places it will do.
The color intensity will be a bit more in that place.
We need to get a spider web sort of a design all over.
Put the water back on the gas and keep on low flame.
Also, add all the rest of the ingredients except the eggs and bring to a full boil.
Add the eggs very gently and simmer them on low flame for 1 hour.
The eggs should be dipped completely in the liquid.
Keep on adding little water to maintain the water level, just above 1 inch of the eggs.
After 1 hour, switch off the flame.
Put a lid on and let it sit for about 5 hours or even overnight.
Remove from the liquid and dry off gently with a tissue.
Serve by cutting in half.

Similar Recipes