Recipe: Tasty Tea eggs (marbled tea eggs)

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Tea eggs (marbled tea eggs)

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We hope you got benefit from reading it, now let’s go back to tea eggs (marbled tea eggs) recipe. To make tea eggs (marbled tea eggs) you only need 18 ingredients and 6 steps. Here is how you do that.

The ingredients needed to prepare Tea eggs (marbled tea eggs):

  1. Use of For the eggs:.
  2. Provide 6 cups of boiled kettle water.
  3. Take 7-8 of eggs.
  4. Prepare 1 of large mixing bowl, filled with ice cold water.
  5. You need of Egg marinade:.
  6. Provide of Wrapped in muslin.
  7. Take 2 of staranise.
  8. Provide 1 of cinnamon stick.
  9. Get 2 slices of ginger.
  10. Use 2 of black tea bags or 1 tablespoon loose leaves.
  11. Get 2 of bay leaves.
  12. Prepare 1 teaspoon of Sichuan peppercorns.
  13. Prepare of In the pot:.
  14. Prepare 4 tablespoons of light soy suace.
  15. You need 2 tablespoons of dark soy sauce.
  16. Take 2 tablespoons of sugar.
  17. You need 1 teaspoon of salt.
  18. Take 2 cups of water.

Steps to make Tea eggs (marbled tea eggs):

  1. In a medium sized pot,. On medium high heat bring water to a boil, then reduce heat low. Add the eggs carefully to avoid Cracking. Tip: cook eggs for 5 minutes for soft boiled, 7 minutes for almost set, 10 minutes for hard boiled..
  2. Once the eggs are done, immediately transfer to ice cold water in a mixing bowl (this stops the eggs from cooking further) and let eggs cool down..
  3. In a muslin cloth, add the dry spice ingredients and tie together. Add the other marinade ingredients to the medium pot and place the muslin inside. On medium heat, bring to a boil and let the spices infuse. Once boiled, reduce the heat to very low and simmer for 5 minutes. Then turn off the heat and let the marinade cool down..
  4. With a teaspoon, gently crack the eggs (this creates the beautiful marbling effect), and place in a large jar or container..
  5. Pour the cooled down marinade into the container or jar. Fill until the eggs are completely covered. Place in the fridge and leave for 1 day. The longer the eggs are left in the marinade the deeper the flavour becomes. The eggs will last for 4 – 5 days in the refrigerator..
  6. Gently peel the eggs to reveal the marble pattern. With a sharp knife cut the eggs in half. Serve on it's own as a snack, with a stew or in a ramen soup noodle. I go for a softer boiled egg as I prefer the Onsen-style glazed yolk!.

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