Tea eggs

Tea eggs

Marbled eggs

By
From
Encyclopedia of Food and Cookery
Makes
6

In China eggs are often pickled (known in the West as thousand-year-old eggs), or preserved by salting. The Chinese also braise eggs in this mixture of tea and soy sauce.

Ingredients

Quantity Ingredient
6 eggs
2 tablespoons indian tea leaves
625ml water
2 tablespoons soy sauce

Method

  1. Place eggs in a saucepan, cover with cold water and bring gently to the boil. Simmer for 10 minutes. Drain eggs and crack shells all over with a spoon without removing any shell.
  2. Boil tea leaves in the 625 ml water for 5–6 minutes until liquid is strong and dark. Add soy sauce and stir. Remove from heat. Put eggs into liquid and leave for at least 1 hour or until liquid is cool.
  3. To serve, remove shells. You will find that some of the tea mixture has seeped through the cracks in shells to form a marble-like pattern on the whites.
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