Chinese Marbled Tea Eggs Food

CHINESE TEA EGGS (W/ SOFT AND HARD BOILED EGGS, 茶叶蛋)

Steps:

• Mix all the marinade ingredients in a small pot. Cook over medium heat until bringing to a boil. Turn to medium-low heat. Simmer for 10 minutes. Remove the pot from your stove and let cool completely. Once done, remove and discard the tea bags.
• To boil the eggs, heat a pot of water (enough to cover all the eggs) over high heat until boiling. Turn to low heat. Carefully place the eggs in the pot using a ladle, to prevent the eggs from cracking.
• Boil 5 minutes for soft-boiled eggs, 7 minutes for medium eggs, or 10 minutes for hard-boiled eggs.
• While cooking the eggs, prepare an ice bath by combining ice and tap water in a big bowl.
• Once the eggs are cooked, immediately transfer them to the ice bath to cool for 2 to 3 minutes. If you don't have ice on hand, simply run cool tap water over the eggs for a couple minutes until they cool down.
• Gently crack the eggs using the back of a spoon. You want to make sure the egg shells are cracked enough so the marinade will reach the interior, without cracking the eggs apart (especially if you made soft boiled eggs). If you're in a hurry, you can also peel the eggs and marinate them peeled. The eggs will be ready in 12 hours this way.
• Transfer the eggs to a quart-size ziplock bag, then carefully pour in the marinade along with the dry ingredients. Marinate overnight for peeled eggs, or 24 hours for cracked "marble" eggs.
• Peel the eggs and enjoy them cold or at room temperature!
• You can store the leftover eggs in the marinade for 4 to 5 days in the fridge. The marinade will help with preserving the eggs. Note, the eggs will become more flavorful and saltier over time.

CHINESE MARBLED TEA EGGS

Steps:

• Combine the tea bags, water and teriyaki sauce in medium saucepan, add eggs.
• Bring to full boil over high heat.
• Remove from heat; cover tightly and let stand for 20 minutes.
• Remove eggs, reserving the liquid.
• Place eggs under cold running water until cool enough to handle.
• Gently tap each eggshell with back of a metal spoon until eggs are covered with fine cracks (do NOT peel the eggs).
• Return the eggs to the reserved liquid.
• Bring to a boil; reduce heat, cover and simmer 25 minutes.
• Drain off liquid and refrigerate eggs until chilled (about 1 hour).
• Peel carefully before serving.

TEA MARBLED EGGS

Steps:

• Boil the eggs in water for approx 8 minutes, depending on size.
• Lift the eggs out and place in cold water.
• To the water in the pot add the salt, soy, star anise, five spice powder and tea.
• When eggs are cool enough to handle, gently crack the shells with the back of a spoon until the entire shell is a network of cracks, do not peel!
• Bring the water in the pot back to the boil, and return the eggs to the pot, they need to be covered with water, add more if needed.
• Gently boil them for 30 minutes.
• Switch off the heat and allow the eggs to cool in the liquid for the minimum of 3 hours.
• Peel and serve them cut in half or quarters as a snack or use them as a garnish.