Marbled tea eggs – two versions

Marbled tea eggs – two versions

Prep Time: 2 minutes

Cook Time: 20 minutes

Author: Wei @ Red House Spice

Serving Size: 4-5 persons

Probably the best way to enjoy hard boiled eggs! Chinese tea eggs are packed with flavour and have a beautiful marble look. Recipe in two versions provided.

Ingredients

Comprehensive version

· 6-8 hen eggs

· 10 quail eggs (optional)

· 1 handful peanuts (optional)

· 2 bags black tea

· 1 bay leaf

· 1 star-anise

· 1 small piece Chinese cinnamon (cassia cinnamon)

· 1/2 teaspoon Sichuan peppercorn

· 2 dried chilli

· 2 teaspoons light soy sauce

Roman";"> 2 teaspoons dark soy sauce

· 1 teaspoon Shaoxing rice wine

· 1/2 tablespoon rock sugar (or granulated sugar)

· 2 teaspoons salt

Simplified version

· 8 hen eggs

· 2 bags black tea

· 1 teaspoon Chinese five-spice powder

· 1/2 tablespoon rock sugar (or granulated sugar)

· 2 teaspoons salt

· 4 teaspoons soy sauce

Instructions

1. Put hen eggs (at room temperature) in a pot of cold water (enough to cover them). Bring water to a boil then reduce the heat. Leave to simmer for 3 mins. Add the quail eggs (at room temperature) into the water. Cook for another 3 mins.

2. Drain the eggs. Cool them down under running water. When they are cool enough to touch, gently crack the egg shells all around using the back of a spoon (see note 1).

3. Put eggs back into a clean pot. Add all the other ingredients and water enough to cover the eggs. Bring water to a boil then turn down the heat. Let it simmer for 10 mins (see note 2).

4. Transfer everything into a glass or ceramic container. Leave to steep for at least 12 hours (see note 3). You may keep in the fridge for up to 4 days. If you prefer eating warm eggs, simply heat up the egg in the liquid.

Source https://redhousespice.com