Marble eggs
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Marble eggs, or tea eggs, are one of the most common snacks in China. They are sold on street stalls at night markets, in restaurants, and even in supermarkets.
There is no Easter in China, and the custom of dyeing eggs is not associated with any one event or religious holiday, so you see tea eggs on Chinese streets all year round.
Why they are called “marbled” is quite obvious: the veins on the peeled egg and on the inside of the shell look like marble. It is also clear why marble eggs are usually called tea eggs: their color is given by the pu-erh tea in which the eggs are boiled.
In addition to tea, soy sauce, orange zest and spices are involved in the preparation. After all, the point of tea eggs is not only for them to be beautiful, but also tasty. The egg acquires a new spicy taste, in which spices, zest, and soy sauce are felt.
Ингредиенты
6 eggs;
2 tsp Puer tea;
¾ cup soy sauce;
1-2 cinnamon sticks;
1 star anise;
orange zest;
½ tsp. red hot pepper flakes.
1 cup - 240 ml
Рецепт
1. The secret to making marbled eggs is very simple. You need to boil them in plain water, then carefully crack the shell over the entire surface of the egg with a spoon and cook again - this time along with all the spices, tea, etc. The more cracks there are in the shell, the more veins will form on the white, and the tastier the eggs will be.
2. Place the eggs in a small saucepan and add enough water to just cover the eggs. Bring to a boil and cook over medium heat for 3 minutes.
3. Remove the eggs from the water and place under running cold water (save the cooking water).
4. Crack the slightly cooled eggs over the entire surface with the back of a spoon to create many cracks.
5. Place eggs in a saucepan with water, add the remaining spices and place over medium heat.
6. Bring to a boil, reduce heat as much as possible and simmer for 40 minutes, covered. Turn off the heat and let the eggs sit in the marinade for 4 hours, or preferably overnight in the refrigerator.