Recipe courtesy of mom.
Marble tea egg.
Peel the eggs and enjoy them cold or at room temperature.
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.
Normally the egg shells are cracked but not peeled before adding to the the flavoured liquid.
It combines hard boiled eggs with the subtle flavor of anise and the deep brown hues of black tea and soy.
If you plan to do so.
Prep time 1 d.
Chinese tea eggs an authentic recipe.
4 67 from 21 votes.
In addition egg yolks become less dry than the ones found in normal hard boil eggs.
Tea eggs are a year round street food in china but their mysterious marbled pattern and spiced flavor can impress dinner guests abroad.
Eggs are braised with spices and chinese teas thus have a unique and strong tea flavor.
These chinese tea eggs last for 3 to 4 days in the refrigerator.
Traditional tea eggs are usually heating on a stove and has been boiled for quite a long time possibly server hours.
The cracked patterns from the broken shells make these quite attractive.
As a result the egg white becomes quite rubber like and the yolk becomes quite hard and dry.
This marbled tea egg recipe serves up eggs with a beautiful marbled surface.
Chinese marbled tea eggs are almost too pretty to eat.
Chinese tea eggs are easy to make and are a fun upgrade to your usual lunchbox hard boiled eggs.
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.
One of my favorite dishes when i head back home.
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.
These characteristics develop during a long simmer in tea soy sauce and various chinese spices.
This will lead to a marble like pattern on the egg white when peeled.
You can store the leftover eggs in the marinade for 4 to 5 days in the fridge.
I eat these sliced in quarters and chilled as a side dish appetizer or snack.
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.
Chinese tea egg is a famous chinese street food which is also known as marbled egg.
The tea egg marinating liquid if stored properly can be used more than once.
