Chinese · Lunch
Tea Marbled Eggs (High-Protein)
Hard-boiled eggs cracked and steeped in black tea, soy sauce and five-spice brine until the shells marble into a lacquered pattern. Served alongside a black bean and edamame salad tossed with sesame oil and rice vinegar, boosting protein and fibre well beyond a standard tea egg plate.
$3
15 minsPrep
40 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
428Calories
52.4gProtein
16.8gFat
35gCarbs
3.9gSugar
10.4gFiber
1866mgSodium
744mgChol
4.2gSat Fat
1050mgPotassium
185mgCalcium
6.2mgIron
2.8mcgVitamin B12
6mgVitamin C
vegetarian
gluten-free-adaptable
protein-rich
low-calorie
high-fiber
high-protein
Instructions
1
Prep
Boil the eggs in water for 9 minutes until yolks are just set. Cool under cold running water for 2 minutes, then gently tap the shells all over to crackle.
2
Steep
Return cracked eggs to the saucepan with water, tea bags, soy sauce, star anise, cinnamon stick, and black peppercorns. Simmer over medium heat for 20 minutes until the liquid turns deep amber.
3
Chill
Remove from heat and let the eggs steep in the liquid at room temperature, then refrigerate at least 8 hours.
4
Toss the black beans, edamame, and scallion with sesame oil and rice vinegar until evenly coated, then plate the halved marbled eggs alongside the bean and edamame salad.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (200g)
- 4 cups960ml water
- 44 black tea bags
- 6 tbsp90ml soy sauce
- 22 star anise pod
- 11 cinnamon stick
- 1/2 tsp1/2 tsp black peppercorns, cracked
- 1 1/2 cup240g cooked black beans
- 1 cup150g cooked edamame, shelled
- 22 scallion
- 2 tsp10ml sesame oil
- 1 tsp1 tsp rice vinegar
