CHINESE TEA EGGS (MARBLED EGGS)
This is an authentic Tea Egg recipe from my friend in Sichuan, China. These are delicious as a snack, how they are commonly served, a popular street snack in China, or cut in half and placed in a bowl of noodles or porridge.
Provided by Lee Thayer @LeeNST
Categories Other Snacks
Number Of Ingredients 11
Steps:
- Place the unpeeled hard boiled eggs in a pot and cover with about 1-2 inches of water, then remove the eggs and set aside. This step is just to get the right water level in the pot.
- Add the rest of the ingredients, except the salt and eggs, to the water and bring to a boil then reduce to a simmer.
- While waiting on the water to boil, use the back of a knife or spoon and tap all over each egg, this makes the cracks needed for the marble effect.
- When the water is turned down to a simmer, place the eggs into the water with a slotted spoon. Simmer for 1 hour, then add the salt and simmer for 5 more minutes. Remove from heat and leave the eggs in the liquid for 1-2 hours. At this point they are ready, and for a stronger flavor, refrigerate in the liquid overnight.
- Serve as a snack or with a noodle or porridge dish.
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