Embark on a culinary adventure with our guide to crafting exquisite tea marbled eggs, a delightful treat that will tantalize your taste buds and impress your loved ones. This unique and visually striking dish elevates the classic boiled egg to new heights of flavor and presentation, transforming it into an elegant appetizer or a delightful snack. With a stunning marbled pattern and a blend of aromatic teas, these eggs offer a symphony of textures and flavors that will captivate your senses. So, gather your ingredients, prepare your kitchen, and let's embark on this delightful journey to create tea marbled eggs that will leave a lasting impression.
Here are our top 3 tried and tested recipes!
TEA-MARBLED EGGS WITH SOY BALSAMIC MAYONNAISE
Tea-marbled eggs are a time-honored part of Chinese cuisine. The outer shell of a hard-boiled egg is cracked (but not removed), and the egg is then soaked in tea, which gives it a lovely marbled appearance and subtle smoky flavor. We found traditionally cooked tea-marbled eggs - usually simmered for an hour - were too tough for our taste; this method yields more tender whites.
Categories Tea Egg Cocktail Party Halloween Mayonnaise Soy Sauce Boil Gourmet
Yield Makes 12 hors d'oeuvres
Number Of Ingredients 8
Steps:
- Cover eggs with cold water by 1 inch in a 2- to 3-quart saucepan and bring to a rolling boil, partially covered. Remove from heat and let eggs stand, covered, 10 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes (to cool). Gently tap shell all over with back of a spoon to lightly crack (do not peel). Do not tap too hard or tea liquid will seep into shell instead of just staining cracks.
- Bring soy sauce, sugar, and water to a boil in saucepan, stirring until sugar is dissolved, then add tea bags. Reduce heat and simmer, covered, 10 minutes. Add eggs (and more water if eggs are not completely covered by liquid) and simmer, covered, 10 minutes. Remove pan from heat and let eggs stand in liquid, uncovered, until cool, then chill at least 2 hours. Lift eggs from liquid and peel. Reserve 2 tablespoons cooking liquid and discard remainder.
- Whisk vinegar and reserved cooking liquid into mayonnaise and serve with eggs. Present eggs whole, then quarter for dipping. (Yolks may have a dark ring.)
TEA MARBLED EGGS
Fun to make and a nice addition to a Chinese meal, not just for decoration and they are always a talking point. The flavour is despite the spices not very strong--delicate is a better word. I like to serve them with the Chinese porridge/soup Congee.
Provided by PetsRus
Categories Lunch/Snacks
Time 4h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Boil the eggs in water for approx 8 minutes, depending on size.
- Lift the eggs out and place in cold water.
- To the water in the pot add the salt, soy, star anise, five spice powder and tea.
- When eggs are cool enough to handle, gently crack the shells with the back of a spoon until the entire shell is a network of cracks, do not peel!
- Bring the water in the pot back to the boil, and return the eggs to the pot, they need to be covered with water, add more if needed.
- Gently boil them for 30 minutes.
- Switch off the heat and allow the eggs to cool in the liquid for the minimum of 3 hours.
- Peel and serve them cut in half or quarters as a snack or use them as a garnish.
Nutrition Facts : Calories 78.9, Fat 5, SaturatedFat 1.6, Cholesterol 211.5, Sodium 766.5, Carbohydrate 0.9, Fiber 0.1, Sugar 0.5, Protein 7.2
TEA MARBLED EGGS
Make and share this Tea Marbled Eggs recipe from Food.com.
Provided by dicentra
Categories Asian
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- 1.Cover eggs in saucepan with cold water and bring to a boil over medium heat. Hard boil the eggs (usually 10-12 minutes cooking time).
- 2.Drain eggs and allow them to cool enough that you can handle them.
- 3.Using the back of a heavy spook, crack the eggs all over, but do not remove the shells (or you can roll them a la Pacino in Angel Heart). Try not to crack through the membrane under the shell.
- 4.Place the cracked eggs back in the saucepan. Add in the tea, cinnamon, star anise, tamari, salt, sugar, and enough water to cover the eggs.
- 5.Simmer for at least an hour and up to 2-1/2 hours or longer.
- 6.Drain and allow to cool to room temperature.
- You can refrigerate these little guys in their shells. Just peel them whenever you're ready to eat them. Great for a snack or a party platter (halved with yolk-side down to show off the pretty marbling).
Tips:
- Use fresh, cold eggs for best results.
- Make sure the water is boiling before adding the eggs.
- Do not crowd the eggs in the pot; they should have enough space to move around freely.
- Use a slotted spoon to carefully remove the eggs from the boiling water and place them in a bowl of ice water to stop the cooking process.
- For a more intense tea flavor, use a strong tea.
- Add a splash of vinegar to the water to help the tea adhere to the eggs.
- Experiment with different types of tea to create different color and flavor combinations.
Conclusion:
Tea marbled eggs are a beautiful and unique way to add a touch of elegance to your Easter celebration. They are also a fun and easy project to do with kids. With a little creativity, you can create stunning eggs that will be the talk of the party. So get creative and have fun!
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