Smoky Marbled Tea Eggs
These pretty eggs are adapted from a recipe from Martin Yan Quick and Easy. Choosing a smoky tea lends a bit of smoky flavour, but any black tea would be just fine. Traditionally, the eggs are simmered in the tea and spice mixture for more intense colour, but I like my yolks a little underdone, so I just let them marinate in the liquid.
Author: Vincci Tsui, RD
Recipe type: Appetizer, Snack
- 1 green onion, coarsely chopped
- 2" (5 cm) piece of ginger, sliced and smashed with the back of a knife
- ¼ cup (60 mL) soy sauce
- ¼ cup (60 mL) dark soy sauce
- 3 Tbsp (45 mL) lapsang souchong or Russian caravan tea leaves
- 2 Tbsp (30 mL) packed brown sugar
- 1 tsp (5 mL) Chinese five-spice powder
- 3 whole star anise
- 1 cinnamon stick
- 4-8 hard-boiled eggs
- Water, to cover
- Place green onion, ginger, soy sauce, dark soy sauce, tea leaves, brown sugar and spices into a small saucepan. Bring to a boil, and let simmer for a few minutes, until the liquid is infused with the flavour from tea and spice. Remove from heat and set aside.
- Tap each egg all over with a spoon until hairline cracks cover the entire shell. Place the eggs in the liquid and add water, to cover. Refrigerate for at least several hours, ideally overnight, turning the eggs occasionally. The eggs will keep in the liquid for up to 1 week.
- To serve, peel eggs and place in a serving bowl.