Side Pannel
Chinese Marbled Tea Eggs.
Chinese Marbled Tea Eggs.
- Recipe Submitted by Cornbread on 11/26/2014
Category: Eggs, Healthy Recipes
Ingredients List
- 6 large eggs
- 2 individual black tea bags
- 3 tablespoons soy sauce
- 1 tablespoon fresh tangerine (or orange) juice
- 1-1/2 tablespoons Chinese Five Spice blend (in powder form, use 1 tablespoon)
- 1/2 teaspoon sea salt
- 1 teaspoon brown sugar
Directions
Add the eggs to a pot where they all fit snugly.
Cover the eggs with water, to about 2 inches above them. Bring the water to a boil, then lower the heat to simmer for 5 minutes.
Remove the eggs carefully with a slotted spoon or small strainer, adding them to a bowl as you go. (Leave the water in the pot!)
Run cold water over the eggs until they are cool enough to handle.
Then use the back of a small spoon to tap all around each egg gently. You want to make slight cracks all over the shell, being careful not to peel any off. Do not remove any of the shell.
In their crackled state, return the eggs to the pot.
Open the tea bags and empty them into a small bowl. Then add all of the remaining ingredients and mix to blend.
Pour the spice mixture into the water with the eggs, and bring to a strong simmer. Let the eggs simmer for about 10 minutes, then turn the heat to the lowest setting, cover and simmer very gently for 1-1/2 hours.
Keep the lid on the pot, remove it from the stove and let the eggs continue to steep for up to 4 hours. (The longer they remain in the pot, the deeper the color will become.)
You can either peel and serve the eggs immediately or store them in the fridge for up to 4 days in a tightly covered container.
Cover the eggs with water, to about 2 inches above them. Bring the water to a boil, then lower the heat to simmer for 5 minutes.
Remove the eggs carefully with a slotted spoon or small strainer, adding them to a bowl as you go. (Leave the water in the pot!)
Run cold water over the eggs until they are cool enough to handle.
Then use the back of a small spoon to tap all around each egg gently. You want to make slight cracks all over the shell, being careful not to peel any off. Do not remove any of the shell.
In their crackled state, return the eggs to the pot.
Open the tea bags and empty them into a small bowl. Then add all of the remaining ingredients and mix to blend.
Pour the spice mixture into the water with the eggs, and bring to a strong simmer. Let the eggs simmer for about 10 minutes, then turn the heat to the lowest setting, cover and simmer very gently for 1-1/2 hours.
Keep the lid on the pot, remove it from the stove and let the eggs continue to steep for up to 4 hours. (The longer they remain in the pot, the deeper the color will become.)
You can either peel and serve the eggs immediately or store them in the fridge for up to 4 days in a tightly covered container.
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