Usually found as a street food in China, tea eggs are cracked hard boiled eggs that are heated in a mixture of spices, tea, and soy sauce for a period of time until the egg white gets infused with flavor. The pretty marbled pattern is the by-product of the shell being left on and the flavoring seeping through the cracks. You can completely peel the eggs and therefore bypass some of the steeping time, but I love the look of the marbled eggs.
The best thing about this recipe is you can let them steep as long as you like. The Chinese American bakery near my school has a crockpot of these simmering nonstop, and nothing is tastier than walking to class munching on one. The longer you simmer, the more deeply the flavor will penetrate. I know cooks that will let the eggs steep overnight in the cooking liquid, and who knows how long they simmer in that crockpot at the bakery to achieve such deliciousness!
I like these tucked into a bento, or chopped and mixed with a bit of mayo for an interesting egg salad. Try them warm and cold, I like both.
|The kitty container is tea!|
Marbled Tea Eggs
1 cup shoyu
2 tbs black tea
2 cinnamon sticks
1 tbs Chinese five spice powder
3 pieces star anise
1 teaspoon cracked black peppercorn
|cracked and ready to go!|
|Okay this looks weird but it tastes great|
You can now either eat right away, or refrigerate for about a week. If I don't have time for simmering and steeping on the stove top, I will refrigerate these in the cooking liquid for a couple days.
Hapa Farm Girl: Eggs