Chinese · Lunch
Tea Marbled Eggs
Hard-boiled eggs simmered a second time in a soy sauce, black tea, and star anise brine, then cracked and steeped so the shell webbing draws a marbled pattern through the white. Served cold or at room temperature as a savoury snack, with faint tea tannin, warm spice, and salt on the finish.
$2
10 minsPrep
40 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
238Calories
19.4gProtein
16.2gFat
3.9gCarbs
1.5gSugar
0.4gFiber
1423mgSodium
558mgChol
5.1gSat Fat
255mgPotassium
90mgCalcium
2.9mgIron
2mcgVitamin B12
1.8mgVitamin C
vegetarian
low-carb
low-calorie
rich-umami
all-time-classics
vegetarian
low-calorie
Instructions
1
Prep
Place the eggs in a small saucepan and cover with water. Set aside the tea leaves, soy sauces, star anise, cinnamon, sugar, and salt.
2
Boil
Bring to a boil over high heat and cook the eggs 8 minutes until whites are fully set and yolks firm.
3
Cool
Lift the eggs into cold water and let sit 5 minutes until cool enough to handle, then tap each shell all over with a spoon to crack it into a fine web.
4
Simmer
Return the cracked eggs to the saucepan with the tea leaves, soy sauces, star anise, cinnamon, sugar, and salt. Bring to a simmer over medium heat and cook 20 minutes until the liquid turns deep amber.
5
Steep
Turn off the heat and let the eggs sit in the hot brine, covered, for 2 hours or longer.
6
Chill
Transfer the eggs and brine to a container and refrigerate at least 1 hour until fully cold.
7
Plate
Peel the eggs to reveal the marbled white, halve if desired, and plate scattered with sliced scallion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 large eggs (210g)
- 2 cup480ml water
- 2 tbsp2 tbsp black tea leaves
- 4 tbsp60ml soy sauce
- 2 tsp10ml dark soy sauce
- 11 star anise pod
- 11 cinnamon stick
- 2 tsp2 tsp brown sugar
- 1/2 tsp1/2 tsp salt
- 22 scallion
