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
- 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)
- Use a slotted spoon to place the eggs in an ice bath for a few minutes. Leaving the hot water in the pot.
- Once the eggs are cool enough to handle, tap and roll them to break the shells all over.
- Add the soy sauces, salt, sugar, star anise, cinnamon, pepper corns to the hot water.
- Hang the tea bag into the water (or sprinkle in the tea leaves.)
- Return the cracked eggs to the pot.
- 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.
- 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
afra cooking 