Happy Easter Week! No bunny-shaped waffles, pastel-colored snacks, or cupcakes covered in Peeps around here. If there's one holiday to take seriously, it's Easter. I'm talking about the REAL Easter. The Jesus-Christ-died-on-the-cross-and-rose-again-on-the-third-day-to-save-me-for-my-sins Easter, and that is something to remember, and celebrate.
I may not be an Easter Bunny super-fan, but I have been wanting to try out these Chinese Marbled Tea Eggs for a while, and what better time than now? They're so pretty with their crackled appearance, they're the perfect grown-up version of dying Easter eggs. Their flavor is infinitely better than the food-coloring variety as well. The spiced tea mixture gives the eggs a subtle spicy, complex flavor without being overpowering. And they're just so pretty!
Chinese Marbled Tea Eggs
- Total Time: 2 hours 30 minutes
- Yield: 6-8 eggs 1x
Ingredients
- 6-8 eggs
- 2 tea bags black tea
- ½ cup soy sauce
- 1 tablespoon brown sugar
- 2 pieces whole star anise, or 1 teaspoon ground star anise
- 1 cinnamon stick
- 1 teaspoon cracked black peppercorns
- half of an orange peel
Instructions
Hard-boil the eggs:
- Place the eggs in a large saucepan and cover with cold water. Bring to a boil over medium-low heat. When water begins to boil, cover the pan, turn off the heat and let sit for 15 minutes.
Marble the eggs:
- Using a slotted spoon or a strainer, remove the eggs from the water and run under cold water until they are cool enough to handle. Using the back of a butter knife, gently tap the shells to crack them evenly all over. Return eggs to the pot of water.
- Add the tea bags, soy sauce, brown sugar, star anise, cinnamon stick, peppercorns, and orange peel to the pot. Add more water if needed to cover the eggs by at least 1-2 inches.
- Bring to a boil over medium heat, then lower to a gentle simmer . Simmer the eggs for 1 ½ to 2 hours. The longer you simmer them, their flavor and color will be more intense.
- Remove from heat and drain the eggs. Peel and serve immediately, or store in the refrigerator in an airtight container for up to 4 days.
Notes
Adapted from The Chinese Takeout Cookbook by Diana Kuan
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