Marbled Tea Eggs

teaeggThere 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 teaeggs_crackingcool 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.

The author recommends serving them as a snack or with rice or noodles.

Makes 6 to 8 eggs.



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