Tea Marbled Eggs, or Tea Eggs, are a popular Chinese tradition. They are very easy to make and are a unique addition to your Easter table. We first saw these while browsing through a book about Tea, and couldn’t wait to try it ourselves. A basic recipe is below, but other flavorings can be added.
Tea Marbled Eggs Recipe
- 8 eggs
- 2 tablespoons of Black Tea Leaves
- 3 tablespoons soy sauce
- 4 cups of water (or enough to cover eggs)
- 1 star anise
- 1 cinnamon stick
- 1 teaspoon of salt
Place the eggs in a large saucepan or pot, and cover with cold water. Bring to a boil, and then remove from heat and let stand for 10 minutes. Drain and cool the eggs in an ice bath for a few minutes. Tap the shells all over with a spoon, or against a countertop, hard enough to break the membrane underneath. Fill the pot again with 4 cups of water and add the soy sauce, tea leaves, cinnamon stick, star anise and salt. Bring to a boil, then reduce the heat and add the eggs (add more water if needed to completely cover the eggs). Cover the pot and simmer for 10 minutes, then turn off the heat and then let completely cool. Let the eggs steep for a few hours, or for up to a day or two. When you’re ready, peel ’em and marvel at your marbling skills!