Learn . Laugh . Eat

Marbled Tea Eggs

Prep: 15 minutes

Cook:

Remarkably delicious to eat- these Marbled Tea Eggs are a popular street treat in China and Hong Kong!

(Photo by Kris Kirkham, recipe from Hong Kong Diner by Quadrille Books)

-60 g (2 1/4 oz/1/4 cup) salt

-12 Fresh eggs, at rooms temperature

The Marbling Marinade

-2 star anise

-1 small cinnamon stick

-Zest of 1 tangerine

-3 tablespoons jasmine tea leaves

-1/2 teaspoon salt

-1/2 a thumb-size piece of ginger

-4 spring onions (scallions)

-2 tablespoons light soy sauce

-6 tablespoons dark soy sauce

-1 litre (1 3/4 pints/4 cups) water

  1. Put all the marbling marinade ingredients into a small saucepan and bring to the boil, then boil for 10 minutes to deepen the colour and steep the tea.

  2. Set aside and allow to cool to room temperature, then cover and place in the fridge to chill

  3. Pour 2 litres (31/2 pints/ 8 1/2 cups) of water into a separate large saucepan, add the salt and bring to the boil. Lower the heat to medium and carefully add the 12 eggs to the pan. Boil for 5 minutes exactly.

  4. Once boiled, place the eggs in a bowl of cold water to cool, running cold water from the tap over them for a minute or so, to ensure that they stop cooking. Once cooled, crack the eggs all the way around the shell, but do not peel the eggs at this point

  5. Once cracked. place the eggs in the chilled, marbled marinade for a minimum of 5 hours, or overnight in the fridge. Then peel and serve as a snack with crisps or as a side dish to a cold beer- Hong Kong style!


(Photo by Kris Kirkham, recipe from Hong Kong Diner by Quadrille Books)

-60 g (2 1/4 oz/1/4 cup) salt

-12 Fresh eggs, at rooms temperature

The Marbling Marinade

-2 star anise

-1 small cinnamon stick

-Zest of 1 tangerine

-3 tablespoons jasmine tea leaves

-1/2 teaspoon salt

-1/2 a thumb-size piece of ginger

-4 spring onions (scallions)

-2 tablespoons light soy sauce

-6 tablespoons dark soy sauce

-1 litre (1 3/4 pints/4 cups) water


  1. Put all the marbling marinade ingredients into a small saucepan and bring to the boil, then boil for 10 minutes to deepen the colour and steep the tea.

  2. Set aside and allow to cool to room temperature, then cover and place in the fridge to chill

  3. Pour 2 litres (31/2 pints/ 8 1/2 cups) of water into a separate large saucepan, add the salt and bring to the boil. Lower the heat to medium and carefully add the 12 eggs to the pan. Boil for 5 minutes exactly.

  4. Once boiled, place the eggs in a bowl of cold water to cool, running cold water from the tap over them for a minute or so, to ensure that they stop cooking. Once cooled, crack the eggs all the way around the shell, but do not peel the eggs at this point

  5. Once cracked. place the eggs in the chilled, marbled marinade for a minimum of 5 hours, or overnight in the fridge. Then peel and serve as a snack with crisps or as a side dish to a cold beer- Hong Kong style!

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