Marbled Tea Eggs Recipe - Cooking Index
Marbled Tea Eggs Recipe - Cooking Index
These fragrant, distinctively colored eggs, "marbled" with a mixture of tea and soy sauce, are popular as an appetizer or a between-meal snack in eastern China. Even at midnight, you can hear Shanghai street vendors calling "Marble egg! Marble egg!" They are equally good day or night.
Courses: Starters and appetizers| 8 | Eggs | |
| 1 | Green onion, including top - crushed | |
| 1 teaspoon | 5ml | Slivered ginger |
| 1/4 cup | 59ml | Regular soy sauce |
| 1/4 cup | 59ml | Dark soy sauce |
| 3 tablespoons | 45ml | Black tea leaves |
| 2 tablespoons | 30ml | Dark brown sugar - (packed) |
| 1/2 teaspoon | 2.5ml | Chinese five-spice powder |
| 3 | Star anise | |
| 1 | Cinnamon stick |
Place eggs in a medium saucepan; cover with cold water. Bring to a boil, reduce the heat, and simmer for 10 minutes. Cool the eggs under cold running water and drain. Gently tap each egg all over with a spoon until hairline cracks form over the entire shell.
While the eggs are cooking, bring the remaining ingredients to a boil in a medium saucepan. Reduce the heat to a gentle boil, cover, and cook for 15 minutes.
Place the cooked eggs into the soy mixture, adding extra water if necessary to cover the eggs. Simmer, covered, over low heat for 1 hour. Remove the pan from the heat; let the eggs cool in the liquid, then refrigerate (still in the liquid) overnight or for up to 2 days. Peel the eggs just before serving and place in a serving bowl.
This recipe yields 8 eggs.
Tips: Use a fresh batch of tea leaves for this recipe; old tea leaves will not release as much flavor.
The combination of regular and dark soy sauces provides a balance of colors and flavors neither sauce can give on its own.
Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)
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