Marbled Tea Eggs

Prep time: 5min
Total time: 140min
Serves: 12
⅔ cup
dark soy sauce
150 mL
⅓ cup
sugar
75 mL
2
cinnamon sticks
2
star anise
8
cloves
1 tsp
peppercorns
5 mL
1 tsp
salt
5 mL
4
teabags black tea
12
eggs
Per serving (1 egg):
calories
80
fat
5 g
saturated fat
1.5 g
carbs
2 g
sugar
2 g
protein
6 g
cholestrol
185 mg
sodium
310 mg

Directions

  1. In large saucepan, combine 6 cups (1.5 L) water, soy sauce, sugar, cinnamon sticks, star anise, cloves, peppercorns and salt. Bring to a boil; cook until sugar dissolves. Remove from heat. Add tea bags; cover and steep 15 min. Remove tea bags.

  2. Meanwhile, add eggs to boiling water; cook 6 min. Remove from heat, drain and rinse under cold water. Using back of spoon, firmly tap all over egg shells to crack, but do not peel.

  3. Using a slotted spoon, place cracked eggs in tea infusion. Bring just to a boil then immediately remove from heat. Let stand until both infusion and eggs are cool. Chill eggs ( still immersed in infusion) at least 2 hr. or up to 2 days. Discard infusion. Peel eggs and serve.