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Home Dish Tea eggs (marbled tea eggs)

Tea eggs (marbled tea eggs)

Name: How to cook Tea eggs (marbled tea eggs) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6 servings
Cuisine: Us

Introduce

Chef :

Nadine Schweitzer

Tea eggs (marbled tea eggs)

I have always loved eating tea eggs since I was a little girl. I don’t make these often but it always brings me back to my childhood when I do. Every time I used to visit family in Thailand, my Aunty always knew to make a batch on the first day of my arrival.

Ingredient

Food ration :

4-6 servings

6 cups

boiled kettle water

7-8

eggs

large mixing bowl, filled with ice cold water

staranise

cinnamon stick

2 slices

ginger

black tea bags or 1 tablespoon loose leaves

bay leaves

1 teaspoon

Sichuan peppercorns

4 tablespoons

light soy suace

2 tablespoons

dark soy sauce

2 tablespoons

sugar

1 teaspoon

salt

2 cups

water

Cooking instructions

* Step 1

In a medium sized pot,. On medium high heat bring water to a boil, then reduce heat low. Add the eggs carefully to avoid Cracking. Tip: cook eggs for 5 minutes for soft boiled, 7 minutes for almost set, 10 minutes for hard boiled.

* Step 2

Once the eggs are done, immediately transfer to ice cold water in a mixing bowl (this stops the eggs from cooking further) and let eggs cool down.

* Step 3

In a muslin cloth, add the dry spice ingredients and tie together. Add the other marinade ingredients to the medium pot and place the muslin inside. On medium heat, bring to a boil and let the spices infuse. Once boiled, reduce the heat to very low and simmer for 5 minutes. Then turn off the heat and let the marinade cool down.

* Step 4

With a teaspoon, gently crack the eggs (this creates the beautiful marbling effect), and place in a large jar or container.

* Step 5

Pour the cooled down marinade into the container or jar. Fill until the eggs are completely covered. Place in the fridge and leave for 1 day. The longer the eggs are left in the marinade the deeper the flavour becomes. The eggs will last for 4 - 5 days in the refrigerator.

* Step 6

Gently peel the eggs to reveal the marble pattern. With a sharp knife cut the eggs in half. Serve on it's own as a snack, with a stew or in a ramen soup noodle. I go for a softer boiled egg as I prefer the Onsen-style glazed yolk!