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10/16/2011 World Egg Day Chinese Marbled Tea Egg

Source of Recipe

Steamy Kitchen


Recipe Introduction

The United Nations has done some pretty amazing stuff for the world. They are always there in a pinch, making sure disaster zones get supplies they need, specifically food. Well, in 1979 this day was founded so as to raise awareness of poverty and hunger around the world. In 2010, the theme is United Against Hunger. What can you do today to help? Punch Bowl

List of Ingredients

HOME COOKIN’ 10/16/2011 World Egg Day Chinese Marbled Tea Egg


Chinese Marbled Tea Egg



6 eggs
3/4 cup soy sauce
2 star anise
2 tablespoons black tea (or 2 tea bags)
1 cinnamon stick
1 teaspoon sugar
1 tablespoon Sichuan peppercorn (optional)
2 strips dried tangerine or mandarin orange peel (optional)


Recipe





Gently place the eggs in a medium pot and fill with water to cover the eggs by 1-inch. Bring the pot to a boil, lower the heat and let simmer for 3 minutes. Remove the eggs (leaving the water in the pot) and let cool under running cool water.



Using the back of the teaspoon, gently tap the eggshell to crack the shell all over.



The more you tap, the more intricate the design. Do this with a delicate hand to keep the shell intact.



To the same pot with the boiling water, return the eggs and add in the remaining ingredients. Bring the mixture to a boil and immediately turn the heat to low. Simmer for 40 minutes, cover with lid and let eggs steep for a few hours to overnight.



The longer you steep, the more flavorful and deeply marbled the tea eggs will be.



In the photos above, I steeped for 5 hours. Mom likes to steep overnight.