Tea Marbled Eggs
Discover the stunning artistry and bold flavors of Tea Marbled Eggs, a centuries-old culinary treasure rooted in Chinese cuisine. Perfectly hard-boiled eggs are gently cracked to create intricate veins, then steeped in a fragrant blend of black tea, soy sauce, and aromatic spices like star anise, cinnamon, and ginger. As the eggs marinate, their shells let in the rich, spiced brew, resulting in beautifully marbled patterns and a savory, tea-infused taste. Whether served chilled as an elegant snack, plated as a flavorful appetizer, or added to a meal for a touch of intrigue, these eggs are as captivating to the eye as they are to the palate. Easy to prepare and customizable with optional Szechuan peppercorns for a hint of heat, this recipe melds tradition and artistry into every bite.
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 4 cups Water (for boiling eggs)
- 3 cups Water (for tea mixture)
- 2 tablespoons Black tea leaves (or 2 black tea bags)
- 0.5 cup Soy sauce
- 1 teaspoon Ground ginger or 1-inch piece of fresh ginger, sliced
- 1 piece Cinnamon stick
- 2 pieces Star anise
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 1 teaspoon Optional: Szechuan peppercorns
Instructions
Place the 6 eggs in a medium saucepan and cover them with 4 cups of water. Bring the water to a boil over medium-high heat.
Once the water is boiling, turn the heat down to medium and let the eggs simmer for 8 minutes. Then, remove the eggs from the hot water and transfer them to a bowl of ice water to cool for 2-3 minutes.
Using the back of a spoon, gently tap the surface of each egg to create a web of cracks on the shell. Be careful not to peel the eggs at this stage; the cracks will allow the flavor and marbling to penetrate.
In a separate pot, combine 3 cups of water, 2 tablespoons of black tea leaves (or 2 tea bags), 0.5 cup of soy sauce, 1 teaspoon of ground or fresh ginger, 1 cinnamon stick, 2 star anise pieces, 1 tablespoon of sugar, 1 teaspoon of salt, and 1 teaspoon of Szechuan peppercorns (if using). Bring the mixture to a boil.
Reduce the heat to a gentle simmer and add the cracked eggs into the spiced tea mixture. Make sure the eggs are fully submerged; you can use a small plate to weigh them down if needed.
Simmer the eggs in the tea mixture for 15 minutes. Then, turn off the heat and let the eggs steep in the mixture for at least 2 hours, or up to overnight for stronger flavor and more pronounced marbling.
Before serving, carefully peel the shell off each egg to reveal the beautiful marbled patterns. Enjoy them warm or chilled as a snack, appetizer, or as part of a main dish!
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 7392 mg | 321% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 13.3 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 303 mg | 23% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1034 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
