Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, tea eggs (marbled tea eggs). It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Tea eggs (marbled tea eggs) is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Tea eggs (marbled tea eggs) is something that I’ve loved my whole life. They are fine and they look fantastic.
The tea eggs have a beautiful marbled surface. They are simmered in a savory liquid with star anise, cinnamon sticks, Sichuan peppercorns, and black tea until soaked with the flavors of the spices and a refreshing tea fragrance. Chinese Tea Egg is a famous Chinese street food which is also known as marbled egg. Eggs are braised with spices and Chinese teas thus have a Traditional tea eggs are usually heating on a stove and has been boiled for quite a long time, possibly server hours.
To get started with this recipe, we have to prepare a few ingredients. You can cook tea eggs (marbled tea eggs) using 18 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Tea eggs (marbled tea eggs):
- Take For the eggs:
- Make ready 6 cups boiled kettle water
- Prepare 7-8 eggs
- Make ready 1 large mixing bowl, filled with ice cold water
- Take Egg marinade:
- Prepare Wrapped in muslin
- Make ready 2 staranise
- Take 1 cinnamon stick
- Get 2 slices ginger
- Make ready 2 black tea bags or 1 tablespoon loose leaves
- Take 2 bay leaves
- Make ready 1 teaspoon Sichuan peppercorns
- Get In the pot:
- Get 4 tablespoons light soy suace
- Make ready 2 tablespoons dark soy sauce
- Prepare 2 tablespoons sugar
- Take 1 teaspoon salt
- Take 2 cups water
There's a million ways to make tea egg. This Marbled Tea Egg recipe serves up eggs with a beautiful marbled surface. They are simmered in a savory liquid with star anise, cinnamon sticks, Sichuan peppercorns, and black tea until soaked with the flavors of the spices and a refreshing tea fragrance. They look beautiful and taste divine!
Steps to make Tea eggs (marbled tea eggs):
- 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.
- 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.
- 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.
- With a teaspoon, gently crack the eggs (this creates the beautiful marbling effect), and place in a large jar or container.
- 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.
- 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!
They are simmered in a savory liquid with star anise, cinnamon sticks, Sichuan peppercorns, and black tea until soaked with the flavors of the spices and a refreshing tea fragrance. They look beautiful and taste divine! Chinese tea eggs are packed with flavour and have a beautiful marble look. More and more I realize that the memory of my happy childhood is mostly food related. This style of egg is very popular in China.
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