Marbled Tea Eggs
Posted by vivnidhi on July 27, 2008
Stained by Addiction: Marbled Tea Eggs
I am a big fan of Martin Yan, the celebrated chef of Chinese cuisine with his famous Yan Can Cook show on television. He taught me how to mince garlic and ginger in seconds. Anybody who visits me gets a performance by me:) . Yeah, yeah, I know I like to show off…….:). I used to love his show and I watched him so much that I actually learnt from him…..now that says a lot. A few days back I came across his book : Martin Yan Quick & Easy at the library. This book is a companion volume to his public television series. I couldn’t help but bring it home.
One recipe that I tried and liked a lot was marbled tea eggs. I had heard of tea eggs from my husband when he had an authentic Chinese meal at a friend’s place so I wanted to try it too.
The best thing is that these hard boiled eggs keep well in an airtight container in the refrigerator for up to a week. It was great for breakfast when we were out of home. These are interesting addition to a salad or soup too or just as a snack.
Here’s the recipe adapted from Martin Yan’s Quick & Easy:
- Eggs 4
- Spring Onion coarsely chopped
- Ginger 1″ piece. minced
- Soya sauce 1/4 cup
- Regular Black Tea 2 bags
- Dark brown sugar 1 Tbsp.
- Ground cinnamon a pinch
- Ground star anise a pinch
- Ground cloves a pinch
- Ground fennel a pinch
- Pepper a pinch
- Cinnamon Stick 1
Chinese five spice powder can be used in the recipe instead of the ground spices if available. It can be purchased ready made from an Chinese grocery store. Since I did not have it, I used the ground spices.
Place the eggs with cold water in a saucepan. Cover and bring to simmer over medium heat. Simmer uncovered for 10 minutes.
Drain the eggs and rinse them with cold water. When cool enough to handle, gently tap each egg all over with a spoon until hairline cracks cover the entire shell.
Return the eggs to the pan. Add all the rest of the ingredients and some water to cover the eggs completely. Place over low heat, cover and simmer for at least 15 minutes or for up to 1 hour for a more intense color. I like to simmer only for 30 minutes, otherwise the eggs tend to get too tough for my taste.
Remove from heat, let eggs cool in the liquid and then refrigerate, still in the liquid, at least overnight or for up to a week.
Peel them just before eating. I like them best with some mayonnaise mixed with soya sauce and balsamic vinegar. Another interesting recipe for tea eggs is here.