Chinese · Lunch
Tea Marbled Eggs (Low-Calorie)
Hard-boiled eggs are cracked and gently simmered in a black tea, soy sauce and star anise broth until the shells' fine cracks marble the white with brown lace. Served cold or at room temperature as a snack or light side, the eggs carry a mild savoury-sweet, faintly smoky flavour throughout.
$2
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
168Calories
13.7gProtein
9.9gFat
3.2gCarbs
1.7gSugar
0.3gFiber
1120mgSodium
372mgChol
3.1gSat Fat
190mgPotassium
70mgCalcium
2mgIron
1.1mcgVitamin B12
0mgVitamin C
vegetarian
low-calorie
low-carb
low-calorie
Instructions
1
Prep
Place eggs in a saucepan and cover with cold water. Set aside tea leaves, soy sauce, star anise, cinnamon, and salt.
2
Boil
Bring water to a boil over high heat and cook eggs 7 minutes until yolks are just set, then transfer to cold water for 5 minutes.
3
Cool
Tap and gently crack the eggshells all over with a spoon, leaving shells in place.
4
Simmer
Return cracked eggs to saucepan with 1 cup water, tea leaves, soy sauce, star anise, cinnamon, salt and sugar. Simmer over low heat 15 minutes until liquid turns deep amber.
5
Steep
Turn off heat and let eggs sit covered in liquid for 4 hours at room temperature or chilled.
6
Plate
Peel shells to reveal marbled pattern and serve eggs cold or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 eggs (200g)
- 2 cup480ml water
- 2 tsp2 tsp loose black tea leaves
- 2 tbsp30ml soy sauce
- 11 star anise pod
- 11 cinnamon stick
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp sugar
