1/1 Photo of Tea Marbled Eggs
4 hrs 5 mins
Fun to make and a nice addition to a Chinese meal, not just for decoration and they are always a talking point. The flavour is despite the spices not very strong--delicate is a better word. I like to serve them with the Chinese porridge/soup Congee.
My Private Note
Units: US | Metric
- 1Boil the eggs in water for approx 8 minutes, depending on size.
- 2Lift the eggs out and place in cold water.
- 3To the water in the pot add the salt, soy, star anise, five spice powder and tea.
- 4When eggs are cool enough to handle, gently crack the shells with the back of a spoon until the entire shell is a network of cracks, do not peel!
- 5Bring the water in the pot back to the boil, and return the eggs to the pot, they need to be covered with water, add more if needed.
- 6Gently boil them for 30 minutes.
- 7Switch off the heat and allow the eggs to cool in the liquid for the minimum of 3 hours.
- 8Peel and serve them cut in half or quarters as a snack or use them as a garnish.
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Nutritional Facts for Tea Marbled Eggs
Serving Size: 1 (59 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 78.9
- Calories from Fat 44
- Total Fat 4.9 g
- Saturated Fat 1.5 g
- Cholesterol 211.5 mg
- Sodium 766.5 mg
- Total Carbohydrate 0.8 g
- Dietary Fiber 0.0 g
- Sugars 0.5 g
- Protein 7.2 g
The following items or measurements are not included:
black tea leaves