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Tea Infused Marbled Eggs

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PREP TIME
20 min
COOKING TIME
180 min
TOTAL TIME
680 min
SERVINGS
8 servings
Snack Chinese
Tea Infused Marbled Eggs
Ingredients
  • 3 cups water
  • 2 tablespoons black tea leaves
  • 1 tablespoon soy sauce
  • 1 tablespoon black soy sauce
  • 1 tablespoon tangerine zest
  • 1 (2 inch) piece cinnamon stick
  • 2 pods star anise
  • 1 1/4 teaspoons salt, divided
  • 8 large eggs
Instructions
1
Combine the large quantity of water with tea leaves, a savory sauce made from soy sauce and black soy sauce, citrus zest, a cinnamon stick, star anise, and a small amount of salt in a large saucepan; heat it until it reaches its boiling point.
2
Reduce the temperature, cover the saucepan, and allow the mixture to simmer gently for 3 hours.
3
In a separate container, combine eggs with the remaining amount of salt and submerge them in cold water.
4
Bring the mixture to a boil, then decrease the heat and let it simmer for 20 minutes.
5
Once done, remove from heat, drain the water, and let the eggs cool down completely. Gently tap the cooled eggs with a spoon to crack their shells, leaving them intact.
6
Take the saucepan off the heat source.
7
Carefully add the eggs to the saucepan and allow them to steep in the liquid for at least 8 hours, or up to a full day if you prefer a more intense flavor.