Chinese Tea Eggs (Marbled Eggs

• Vegetarian
• Gluten free

• Produce

  • 3 Bay leaves
  • 3 slices Ginger
  • 1 tbsp Loose tea leaves or 2 tea bags

• Refrigerated

  • 5 Eggs

• Condiments

  • 1 tbsp Soy sauce, light

• Baking & Spices

  • 1 Cinnamon stick
  • 1 tbsp Rock sugar
  • 1/2 tsp Salt
  • 1 tsp Sichuan peppercorn
  • 3 pieces Star anises

• Liquids

  • 1 Water

Found on chinasichuanfood.com

Description

Ingredients

• 5 to 6 eggs
• Water as needed
• 1 tablespoon loose tea leaves or 2 tea bags
• 1 tablespoon light soy sauce +1 tablespoon dark soy sauce
• 1 tablespoon rock sugar
• 3 pieces star anises
• 1 cinnamon stick
• 1 teaspoon Sichuan peppercorn
• 3 slices of ginger
• 3 bay leaves
• 1/2 teaspoon salt or as needed

Directions

• Wash the eggs carefully and then hard boil for 5-8 minutes with water covered in a deep pot.
• Transfer to cold water to cool down and then crack the eggs carefully.
• Reload the pot with clean water, add spices (bay leaves, star anises, cinnamon bark, ginger and Sichuan peppercorn). Bring to boil and then return the cracked eggs back.
• Simmer for 50 to 1 hour. The longer the time is, the better flavor you will get. Add pinch of salt and continue simmering for 5 minutes.
• Turn off the fire and soak the eggs at least one hour or even overnight (in refrigerator).
• Peel off the shell or serve directly (the shell can prevent the eggs drying out).