The first time I had Chinese Marbled Tea Eggs I knew I had to try and make them. I tried to find a recipe for them but at that time nothing was available so I set out to try to recreate them on my own. What I came up with is a delicious egg only slightly reminiscent of the original. I have since discovered that Chinese Tea Eggs should have Star Anise and Cinnamon in them, but my family prefers my version and thus I continue to make them my unique way.
Makes 12 Marble eggs
4 Orange Pekoe Teabags
1 Cup Soy Sauce
5 Cloves Garlic finely chopped
1 Large Onion finely chopped
2 tsp favourite hot sauce (optional0
Place Eggs in a medium sauce pan and add enough cold water to cover. Place on burner and bring to a boil over medium high heat. Allow to boil for 3 minutes and remove from heat. Remove eggs from water and cool under cold running water in sink. Add the Remaining ingredients to the water the eggs were boiled in and set aside. Using the back of a spoon crack the shells of the eggs all over taking care to make sure the shell remains on the egg. add the cracked eggs back into the pan and bring to a rolling boil over medium heat. Allow to boil for around 1/2 an hour and remove from heat. The longer the eggs sit in the tea brine the stronger the flavour, but allow to sit a minimum of 6 hours and a maximum 2 days. Peel and enjoy