Marbled Chinese Tea Eggs History And Food

CHINESE TEA EGGS (MARBLED EGGS)

Steps:

• Clean the eggs and then place in a deep sauce pot. Add enough cold water to cover. Start with medium fire, bring the content to a boiling and then let it simmer for 4 to 5 minutes (hard boiled based on how soft you want the yolk to be). | for soft boiled eggs, place room temperature eggs gently with a help of strainer in boiling hot water, cook for 6 minutes. Transfer to cold or chilled water to cool down completely and then crack the eggs with a scoop carefully.
• Transfer to cold or chilled water to cool down completely and then crack the eggs with a scoop carefully. Place the eggs in a pot with a lid.
• In another the pot, add all seasoning (bay leaves, star anises, cassia bark, fennel seeds, salt and sugar ). Pour in around 800ml water and bring to a boiling, add tea leaves and simmer for 10 minutes.
• For hard boiled eggs| pour the liquid to the the pot with cracked eggs. Soak overnight with lid covered. For soft boiled eggs| wait until the liquid becomes room temperature and then pour the liquid to soak the eggs overnight with lid covered.
• Re-heat if necessary or serve directly with noodles, porridge or other food.

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.

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:

• 1.Cover eggs in saucepan with cold water and bring to a boil over medium heat. Hard boil the eggs (usually 10-12 minutes cooking time).
• 2.Drain eggs and allow them to cool enough that you can handle them.
• 3.Using the back of a heavy spook, crack the eggs all over, but do not remove the shells (or you can roll them a la Pacino in Angel Heart). Try not to crack through the membrane under the shell.
• 4.Place the cracked eggs back in the saucepan. Add in the tea, cinnamon, star anise, tamari, salt, sugar, and enough water to cover the eggs.
• 5.Simmer for at least an hour and up to 2-1/2 hours or longer.
• 6.Drain and allow to cool to room temperature.
• You can refrigerate these little guys in their shells. Just peel them whenever you're ready to eat them. Great for a snack or a party platter (halved with yolk-side down to show off the pretty marbling).