Marbled Tea Eggs
Put the eggs in a large pot and cover them with cold water. Bring the water to a boil, then reduce the heat so that the water is barely simmering. Cover the pot and cook the eggs for 3 minutes.
After the eggs are lightly boiled, remove them from the water, cool them slightly, and then tap them all over with the back of a spoon to crack the shell. The more you crack the shell, the more intricate the pattern will be, but be sure you don’t remove pieces of the shell; the entire shell should remain intact.
Add all of the remaining ingredients to the pot of water that was used to cook the eggs. Stir to combine and then add the eggs back into the pot. If necessary, add more water so that the eggs are completely submerged in the tea.
Bring the pot to a boil and then reduce the heat so that the tea is barely simmering. Cover the pot and boil the eggs for 30 minutes.
After 30 minutes, put the eggs and the tea into a large heat-proof bowl, cover with plastic wrap, and let the contents cool to room temperature on your counter. Then, move the bowl to the refrigerator and let the eggs steep for 5—12 hours before peeling them.
Easy Chinese Marbled Tea Eggs Recipe
If you grew up in a Chinese household, then you've probably had a Chinese marbled tea egg before. These boiled eggs are steeped in liquids of soy sauce and other ingredients for a long time before being eaten. The great thing about tea eggs is that they can be great for breakfast, part of your dinner, and a great snack.
Well if you ever have a craving for these eggs, you don't have to go out and buy them anymore as you can now make them yourself! If you don't have all the ingredients, try this recipe, inspired by Chinese Grandma to make your own Chinese tea eggs. Other recipes add a bunch of other ingredients that add more depth of flavor, but if you don't have any of the other ingredients that's totally fine. This recipe still makes flavorful Chinese marbled tea eggs.
Marbled Tea Eggs - Recipes
Hello hi everyone! Wesley here. This is a recipe for a Chinese Marbled Tea Egg, adding to our series on Bay Area restaurant hacks. This particular version is inspired by the tea eggs found at the local late night cafe here in Oakland called Shooting Star. I've been eating these eggs since I was a little kid, and they bring me right back to being 10 years old, eating three of these in a hurry while in a rush to get to school on time. Hope you try it!
1 inch (about 1 tbsp) ginger
1 tbsp sichuan peppercorn
CRUSH AND MINCE garlic, set aside
ADD eggs to cold water and bring to a medium boil
BOIL eggs for 6 minutes once the water starts boiling, then immediately remove and blanch in ice water
CRACK eggs with the back of a spoon
ON THE STOVE
ADD everything but the eggs to a pot and bring to a boil, then let simmer for 20 minutes
POUR sauce seasoning into a heatproof bowl and let cool for 20 minutes
ADD cracked eggs to the bowl, ensuring that the eggs are all fully submerged
Chinese Tea Eggs: Recipe Instructions
Bring the eggs to room temperature by leaving them out of the refrigerator for a couple hours.
In the meantime, prepare the sauce base by adding the rest of the ingredients (the ginger, star anise, cinnamon stick, bay leaves, tea, Sichuan peppercorns, light soy sauce, dark soy sauce, sugar, salt, Shaoxing wine, and water) to a medium pot. Bring the mixture to a boil, and the turn the heat down to a simmer. Cover and simmer for 10 minutes. Then turn off the heat, open the lid, set it aside, and let it cool completely.
Bring another pot of water to a boil for the eggs. Once boiling, gently and quickly lower the eggs into the boiling water using a large spoon. You want to avoid dropping them and cracking them on the bottom of the pot.
Let the eggs cook in the boiling water for 7 minutes (it’s a good idea to set a timer). Once the timer goes off, turn off the heat, quickly scoop out the eggs, and transfer to an ice bath. Allow them to sit in the ice bath until they are completely cool to the touch. The purpose here is to stop cooking the eggs any further.
Once the eggs are cooled, lightly crack the egg shells. The goal here is to make enough cracks to allow the flavor of the sauce base to seep into the egg. I like to use a small spoon to tap the eggs, but be careful!
It you tap or crack too hard, you might crack open the egg since the egg yolk is still very soft.
Soak the cracked eggs in your sauce base for 24 hours in the refrigerator, making sure all the eggs are completely submerged in the sauce base. After 24 hours, they’re ready! You can also soak them longer for a stronger flavor. These Chinese tea eggs last for 3 to 4 days in the refrigerator.
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Marbled Tea Egg Recipe
- 6 organic free-range eggs
- 1/2 cup organic soy sauce or coconut aminos
- 1 organic cinnamon stick
- 2 Tbsp. organic black tea leaves (I used organic English breakfast, you can use any black tea)
- 1 tsp. organic black peppercorns
- 2 organic anise star pods
- 1 Tbsp. organic eleuthero root (or ashwagandha root)
- 1 tsp. organic licorice root
- Place eggs in sauce pan.
- Cover completely with cold water, submerging eggs by at least 1 inch.
- Bring the water to a boil.
- Lower the heat and simmer for 3 minutes.
- Remove the eggs and rinse in cold water.
- Once eggs are cool enough to handle, gently crack eggshells using the back of a teaspoon.
- Return cracked eggs to the pot, cover completely with water.
- Add remaining ingredients.
- Bring to a boil.
- Lower heat and simmer for an hour.
- Periodically turn eggs over.
- Add more water if necessary to ensure eggs are always submerged.
- Remove pot from heat.
- Cover with lid.
- Place pot in refrigerator.
- Leave eggs to steep overnight or longer in marinade.
- Carefully remove shells to reveal each egg's unique design.
- Will keep in the fridge for a few days.
- During step six the more you crack, the more intricate the design will be. Make sure to crack the entire perimeter of the egg while being careful not to break the shell completely off.
- In step ten, the longer your eggs simmer and marinate, the more intense the tea staining and savory flavor will be. The eggs in these photos were simmered for an hour and marinated for 24 hours.
Looking for more ways to beautify your spring eggs?
Marbled Tea Eggs
Marbled tea eggs (aka China tea eggs) are something I discovered several months ago and I’ve been obsessed with them ever since.
What are marbled tea eggs? They are hard boiled eggs that have been steeped or simmered in black tea, soy sauce, sugar, and spices such as cinnamon, star anise, fennel, cloves, and peppercorns. The result is a beautiful marbled-looking egg that tastes salty, sweet, and spiced all at once.
Marbled tea eggs are a favorite food in Asian countries. In China they are sold by street vendors, just as one might buy a hot dog in Chicago. Traditionally marbled tea eggs are eaten with noodles as part of a complete meal, or as a snack. They would make an impressive appetizer. Serve them warm, cold, or at room temperature with soy sauce or mayonnaise for dipping. Personally I am happy to eat them for breakfast.
These marbled tea eggs are simple to make. You most likely have all of the ingredients in your pantry. All you need is a little patience and you will have an unexpected, yet delicious treat.
- 3 medium-size fresh beets, peeled and thinly sliced
- 2 ½ cups water
- 1 cup apple cider vinegar
- ⅓ cup sugar
- ¼ cup table salt
- ¼ cup thinly sliced red onion
- 1 teaspoon dried crushed red pepper
- 6 large hard-cooked eggs
Bring beets, water, vinegar, sugar, salt, onion, and dried crushed red pepper to a boil in a medium saucepan over medium-high heat. Reduce heat to medium-low simmer 15 to 20 minutes or until onion is tender. Remove from heat. Crack eggs all over using back of a wooden spoon. Submerge eggs in beet mixture, and let stand 15 minutes. Cover and chill 2 to 24 hours.
How to use them: Take your favorite deviled egg recipe up a notch. Add a festive note to salad niçoise. Halve and top with sour cream and caviar or smoked trout roe. Or, serve picnic-style with sea salt, pepper, and a six pack of cold beer.
- Put the eggs in a saucepan large enough for them to sit in a single layer, preferably with some room to move about.
Cover the eggs with cold water, put the lid on and bring to the boil over a high heat.
I was impatient to see whether it had worked, so used my egg after about 18 hours. A longer steeping time would almost certainly yield a more vibrant result.
I chopped my egg up and mashed it with a little cream cheese, some chopped cucumber and some fresh mint from my garden and served it on toast. It was absolutely delicious, and now I have a little confidence in my abilities, I will do this again.
Marbled Tea Eggs
There is something about Chinese food that brings comfort to my family. So when I saw The Chinese Takeout Cookbook, I knew I had to try it.
In it were some amazingly quick recipes for things like Lemon Chicken, Moo Goo Gai Pan, Beef and Broccoli, and Marbled Tea Eggs.
When I saw this last recipe, I knew I had to try it! I hope you like them as much as we did!
Marbled Tea Eggs
recipe from The Chinese Takeout Cookbook by Diana Kuan
6 to 8 eggs, any size – you can use duck eggs in this recipe*.
2 tea bags black tea – or 2 Tbsp loose leaf black tea in a tea bag, closed coffee filter, or wrapped in fine cheese cloth
1/2 c San-J Sauces Black Soy Sauce – any soy sauce can be used, but San-J’s is gluten-free.
1 Tbsp light brown sugar
2 pieces of star anise – whole stars
1 cinnamon stick
1 tsp cracked black peppercorns (optional) – we omitted it
2-3 strips dried orange peel (optional) – or 1 Tbsp dried cut orange peel
* If you are using “straight from the farm” eggs, please make sure to wash them very well before boiling them.
In a medium pot add eggs and enough water to cover them. Bring the water to a rapid boil and cook for about 10 minutes, or until the eggs are hard-boiled.
Remove the eggs with a strainer – a spider strainer works really well for this, and run under cold water until they are cool enough to handle. Tap the eggs with the back of a butter knife to crack them evenly all around, being careful not to peel off the shells. NOTE: You want to keep the original cooking water. Return the eggs to the pot.
In the same pot, add the tea bags, soy sauce, brown sugar, star anise, cinnamon, black peppercorns (if using), and orange peels (if using). Add enough water to cover the eggs by an inch. Bring the liquid to a boil, then lower the heat to a bare simmer – little to no bubbles. Allow the eggs to simmer for 1 to 2 hours, longer for more intense flavor and color. We cooked our for 2 hours and while they are incredible, we think we will cook them longer next time.
Remove from the heat and drain the eggs, saving a little of the liquid to serve with the eggs if you choose. You can either peel and serve the eggs immediately – if using duck eggs, the cooler the egg the easier they are to peel, or you can store them in the fridge for up to 4 days in a tightly covered container. Because I knew our eggs wouldn’t last, I placed the still warm eggs in a colander in the fridge. They kept this way for a two days without a problem.
As I thought about tea leaves more, my mind slowly steered me back to my childhood, not so much about my memories of Yum Cha as those tea-infused eggs that I snacked on. The eggs were hard-boiled and steeped in a tea concoction, then yielded not only a savory flavor but a gorgeous marbled-pattern all over. Growing up, I had enjoyed quite a few of those at a buddy’s tea party or two. My mom would also make them for outings like a day at the beach. They are really simple to make, but they need time to sit, for at a least a day, two would be better, to reach their potential in flavor and appearance. In my experience, they are best served chilled.
While we are on the subject of Chinese cuisine, check out Lion's Head Meatballs. For some popular Asian flavors, try Coconut Curry Chicken, and Chicken Mushroom Rice.
Watch the video: Omlet krea. Marmorerede æg