MARBLED CHINESE TEA EGGS - HISTORY AND RECIPE

Step 1

SPICED MARINATEFill a pot with 4 quarter of very cold water. Pour into the pot tea leaves, soy sauce, tamari, cane sugar, and all the spices. Place the pot over very low heat.

Step 2

BOILED EGGSPlace room-temperature eggs into another pot. Fill the pot with warm water and place over high heat. When the water starts to boil, set the heat in order to let the water strongly simmering. Count 7 mins to cook the eggs. When the eggs are ready, place the pot into the sink under running room temperature water. Turn the water into cold, gradually. Finally, place the eggs over a clean cloth or paper towels.

Step 3

CRACKING THE EGGSGently tap the eggs with a teaspoon cracking all the shell surface without cause any hole. Gently place the eggs into the marinate and bring to boil. When marinate starts to boil, set the heat in order to let simmering. Cook the eggs at least 40 mins, up to 1 hour. The more eggs simmer into the marinate, the more spider web texture will be accentuate once peeled.

Step 4

MARINATING TEA EGGSOnce cooked, Let the pot reach room temperature, then place the eggs into a ceramic or glass bowl. Sift the marinate and pour it over the eggs covering completely them. Store the tea eggs into the fridge at least 5 hours up to 2 days before serving.

Step 5

SERVING TEA EGGSPeel tea eggs just before serving, or present them unpeeled, letting the guests peel and discover a surprising marbled texture!