Chinese · Lunch
Tea Marbled Eggs (Low-Chol)
Hard-boiled egg whites cracked and steeped in a black tea, star anise and soy sauce brine, developing a marbled dark web across the white when peeled. Served cold or at room temperature as a Chinese snack or side, with a savoury, faintly smoky, tea-scented finish and no added fat.
$2
10 minsPrep
60 minsCook
70 minsTotal
EasyLevel
Nutrition per serving
165Calories
14.8gProtein
9.6gFat
2.9gCarbs
1.8gSugar
0.1gFiber
1342mgSodium
69mgChol
2.9gSat Fat
153mgPotassium
49mgCalcium
1.3mgIron
0.7mcgVitamin B12
0mgVitamin C
vegetarian
low-cholesterol
low-carb
low-calorie
low-chol
Instructions
1
Prep
Place 2 eggs in a small saucepan and cover with 1 cup water. Boil over high heat, then simmer 9 minutes until hard-boiled.
2
Cool the eggs in cold water for 5 minutes. Peel one fully; tap the other all over to crack the shell without removing it.
3
Simmer
In the same saucepan combine 1 cup water, black tea leaves, star anise, soy sauce, cinnamon stick, peppercorns, sugar and salt over medium heat for 2 minutes until deep amber.
4
Lower both eggs into the hot brine, reduce heat to low, and simmer 45 minutes until the liquid reduces slightly and the shelled egg takes on light tea colour.
5
Chill the eggs in the brine at room temperature, then refrigerate 8 hours until marbling deepens and flavour penetrates.
6
Peel the cracked egg under running water to reveal the marbled pattern. Discard 1 yolk to keep the serving low in cholesterol.
7
Plate
Halve both egg whites lengthwise, arrange cut-side up, and drizzle with a little strained brine before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 eggs (210g), 1 yolk discarded to lower cholesterol, whites kept whole
- 2 cup480ml water for boiling
- 2 tbsp2 tbsp black tea leaves
- 22 whole star anise
- 4 tbsp60ml soy sauce
- 11 cinnamon stick
- 1 tsp1 tsp black peppercorns
- 2 tsp2 tsp sugar
- 1 tsp1 tsp salt
- 2 cup480ml water for the tea brine
