Tea eggs are a year round street food in china but their mysterious marbled pattern and spiced flavor can impress dinner guests abroad.
Marble tea egg.
When eaten the eggs bear a gentle flavor of the soaking liquid of black tea star anise cinnamon and in my version szechuan peppercorns chinese five spice brown sugar and dried orange peel.
This marbled tea egg recipe serves up eggs with a beautiful marbled surface.
Chinese tea eggs an authentic recipe.
This will lead to a marble like pattern on the egg white when peeled.
Eggs are braised with spices and chinese teas thus have a unique and strong tea flavor.
As a result the egg white becomes quite rubber like and the yolk becomes quite hard and dry.
The tea egg marinating liquid if stored properly can be used more than once.
The cracked patterns from the broken shells make these quite attractive.
I eat these sliced in quarters and chilled as a side dish appetizer or snack.
Chinese tea eggs are hardboiled then the shells are gently cracked with a spoon to allow a soaking liquid of black tea and spices to seep inside and color the eggs where they are cracked.
4 67 from 21 votes.
If you plan to do so.
This authentic recipe for chinese tea eggs yields not just a flavorful egg from lots of spices soy sauce and rice wine but also a soft yolk.
These characteristics develop during a long simmer in tea soy sauce and various chinese spices.
Chinese tea eggs are easy to make and are a fun upgrade to your usual lunchbox hard boiled eggs.
Marinate overnight for peeled eggs or 24 hours for cracked marble eggs.
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.
Almost if they didn t make such a great afternoon snack with their subtle savory flavor and satisfyingly firm texture i might be tempted to just admire them from afar.
Prep time 1 d.
In addition egg yolks become less dry than the ones found in normal hard boil eggs.
It combines hard boiled eggs with the subtle flavor of anise and the deep brown hues of black tea and soy.
Tea egg is a typical chinese savory food commonly sold as a snack in which a boiled egg is cracked slightly and then boiled again in tea and sauce or spices it is also known as marble egg because cracks in the egg shell create darkened lines with marble like patterns commonly sold by street vendors or in night markets in most chinese communities throughout the world it is also commonly.
Traditional tea eggs are usually heating on a stove and has been boiled for quite a long time possibly server hours.
These chinese tea eggs last for 3 to 4 days in the refrigerator.
Peel the eggs and enjoy them cold or at room temperature.
Normally the egg shells are cracked but not peeled before adding to the the flavoured liquid.
One of my favorite dishes when i head back home.
Chinese marbled tea eggs are almost too pretty to eat.
