Marbled Chinese Eggs

Tea and soy infused eggs

Tea and soy infused eggs


Although the snow outside makes it look more like Christmas, it is Easter again. To go with the non-traditional weather we are making some unconventional Easter eggs: Marbled Chinese Tea Eggs. They take little effort and look absolutely stunning.  You can use regular eggs or try quail eggs for an even cuter result.

These eggs are super tasty and not only for Easter. They make a great snack or little side dish for a dim sum style dinner; or add them to a salads and stir fries.

 

Ingredients
6 regular eggs (or 18 quail eggs)
6 tbsp light soya sauce
2 tbsp dark sweet soya sauce
1 tbsp salt
1 tbsp sugar
3 pieces of whole star anise
8 black peppercorns, left whole
1 long cinnamon stick
1 tea bag or 2 tbsp loose black tea leaves

Recipe

  1. 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. (Place quail eggs in boiling water for 4 minutes)
  2. Use a slotted spoon to place the eggs in an ice bath for a few minutes. Leaving the hot water in the pot.
  3. Once the eggs are cool enough to handle, tap and roll them to break the shells all over.
  4. Add the soy sauces, salt, sugar, star anise, cinnamon, pepper corns to the hot water.
  5. Hang the tea bag into the water (or sprinkle in the tea leaves.)
  6. Return the cracked eggs to the pot.
  7. Cover and bring to the boil. Cook at a low simmer for 2 hours. Ensure that the eggs are covered in liquid, adding water if necessary.
  8. Turn off the heat and allow to cool completely. Refrigerate the eggs in the liquid over night.

Tips & Variations

Consider some of the following

  • Chinese five spice powder
  • mandarin rind or juice


Other Easter egg recipes

103 IMG_8950

12 comments
  1. Definitely one of my favourite easter ecipes so far! We used to call these Tea Eggs when I was little and my mum used to boil a chicken or some duck in the stock to make our dinner. funny that i rarely cook asian food at home (being chinese) but your gorgeous eggs remind me of how I need to try some of those old home favourites again (and soon!)

    • afracooking said:

      I love the idea of boiling some poultry in the stock. I must give that a try!

      • It tastes amazing with the duck and tea, but chicken is great if you don’t want it to be (too rich!) Happy Easter!

  2. Karen said:

    You marbled eggs are beautiful. Our snow has just about melted…I hope yours does soon.🙂

    • afracooking said:

      Thank you! Nights are still cold but the promise of spring is finally in the air.

    • afracooking said:

      🙂 Thank you for the compliment!

  3. These look amazing but with what else do you eat them? Any suggestions? x

    • afracooking said:

      Thank you so much!! I made those eggs as part of a dim sum style dinner. I will post some more of those recipes soon, for now you can have a look at the dumpling and asian aubergine recipe. I am also happy to mail you some recipes if you want. Although I have not tried, I think the eggs would go really well as a side dish with many asian type dinners – I am thinking egg noodle base with with roast or steamed chicken in a soy marinade or similar.

      • Thanks for the reply & the serving suggestions too!🙂 xxx

  4. Oooo…nice! This is such a cute and clever idea…love, love, love! =)

  5. afracooking said:

    By coincidence I actually made them again for a dinner party yesterday – They are so fabulously simple and yet special looking. I just love stuff that you can prepare ahead which allows you to enjoy the dinner together with your guest instead of in the kitchen🙂

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