Marbled Tea Eggs

Marbled Tea Eggs Recipe - Vegetarian Food from China

Region / culture: China | Preparation time: 15 minutes | Cooking time: 1 hour and 10 minutes | Servings: 6 |

Vegetarian diet

Introduction

Marbled tea eggs are a popular Chinese snack that are not only visually appealing but also packed with flavor. The unique marbled pattern on the eggs is created by cracking the shells before simmering them in a fragrant tea and spice mixture. These eggs make for a delicious and protein-packed snack or appetizer.

History

Tea eggs have been a traditional Chinese snack for centuries, with origins dating back to the Qing Dynasty. Originally, tea eggs were a way to preserve eggs and add flavor to them. Over time, the recipe has evolved and become a popular street food in China and other parts of Asia.

Ingredients

12 large eggs
1 tbsp salt
2 tsp low-sodium soy sauce
2 tbsp black peppercorns
6 pieces star anise
2 tbsp black tea leaves, such as Earl Grey or Keemum
8 cups water
1 tsp sesame oil
2 tbsp low-sodium soy sauce

How to prepare

1. Place the eggs in a saucepan with cold water and bring to a boil over medium heat for 10 minutes. Remove from heat, drain, and soak the eggs in cold water to cool. When cool enough to handle, gently tap the eggs until each shell is covered with small cracks but is not broken.
2. Put the eggs in a saucepan with salt, soy sauce, peppercorns, star anise, tea leaves, and 8 cups of water. Bring to a boil over medium heat, then reduce the heat to very low and cook covered for 1 hour. Remove the eggs from heat and let them soak in the liquid for 2 hours without removing the cover.
3. Serve the eggs cold or at room temperature, and accompany them with a mixture of sesame oil and soy sauce for seasoning.

Variations

Add a splash of rice vinegar or mirin to the tea and spice mixture for a tangy twist.
Experiment with different types of tea leaves, such as green tea or oolong tea, for a unique flavor profile.

Cooking Tips & Tricks

Be sure to gently crack the egg shells to create a marbled effect without breaking the eggs.

- Let the eggs simmer in the tea and spice mixture for at least an hour to allow the flavors to fully infuse into the eggs.

- For a stronger flavor, let the eggs soak in the liquid for a few hours or even overnight before serving.

Serving Suggestions

Serve marbled tea eggs as a snack or appetizer, alongside a dipping sauce made of sesame oil and soy sauce.

Cooking Techniques

Simmering, soaking

Ingredient Substitutions

Use regular soy sauce instead of low-sodium soy sauce.

- Substitute black tea leaves with green tea leaves for a lighter flavor.

Make Ahead Tips

Marbled tea eggs can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Arrange the marbled tea eggs on a platter and garnish with fresh herbs or sesame seeds for an elegant presentation.

Pairing Recommendations

Serve marbled tea eggs with a side of pickled vegetables or steamed rice for a complete meal.

Storage and Reheating Instructions

Store leftover marbled tea eggs in an airtight container in the refrigerator. To reheat, simply bring the eggs to room temperature or gently warm them in a pot of simmering water.

Nutrition Information

Calories per serving

Each marbled tea egg contains approximately 70 calories.

Carbohydrates

Each marbled tea egg contains approximately 1 gram of carbohydrates.

Fats

Each marbled tea egg contains approximately 5 grams of fat.

Proteins

Each marbled tea egg contains approximately 6 grams of protein.

Vitamins and minerals

Marbled tea eggs are a good source of vitamin D, calcium, and iron.

Alergens

Contains eggs and soy.

Summary

Marbled tea eggs are a nutritious snack that is high in protein and low in carbohydrates. They are a good source of essential vitamins and minerals, making them a healthy and satisfying snack option.

Summary

Marbled tea eggs are a delicious and visually stunning snack that is easy to make at home. With a rich history and a unique flavor profile, these eggs are sure to impress your guests and become a new favorite in your recipe repertoire.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Marbled Tea Eggs. It was many years ago, during a trip to China with my husband. We were wandering through a bustling market in Shanghai, surrounded by the sights and smells of exotic foods and spices. As we strolled past a vendor selling various tea blends, my eyes were drawn to a display of beautifully marbled eggs nestled among the tea leaves.

Intrigued by their unique appearance, I struck up a conversation with the vendor and learned that these eggs were a traditional Chinese snack known as "Marbled Tea Eggs." The vendor graciously shared the recipe with me, explaining that the eggs are simmered in a fragrant tea broth until they take on a beautiful marbled pattern.

Eager to try my hand at making these intriguing eggs, I quickly jotted down the recipe in my travel journal. When we returned home, I wasted no time in gathering the necessary ingredients and setting to work in my kitchen.

The first step was to boil the eggs until they were just cooked through. Once they had cooled, I gently cracked the shells all over, being careful not to peel them completely. This step was crucial for allowing the tea broth to seep into the eggs and create the marbled effect.

Next, I prepared the tea broth by simmering a blend of black tea, soy sauce, star anise, cinnamon, and sugar. The aroma that filled my kitchen was simply intoxicating, transporting me back to the bustling market in Shanghai where I had first encountered these delicious eggs.

I carefully placed the cracked eggs into the simmering broth and let them steep for several hours, allowing the flavors to infuse and the marbled pattern to form. The anticipation of tasting the finished product was almost unbearable as I waited for the eggs to reach perfection.

Finally, the moment of truth arrived. I carefully removed the eggs from the broth and peeled away the cracked shells to reveal the stunning marbled patterns underneath. The eggs were a work of art, with intricate swirls of color that seemed to dance across their surfaces.

I took a bite, and was immediately transported back to that bustling market in Shanghai. The flavors were rich and complex, with the earthy notes of the tea blending perfectly with the subtle sweetness of the cinnamon and star anise. The texture of the eggs was tender and creamy, a perfect complement to the bold flavors of the broth.

From that moment on, Marbled Tea Eggs became a staple in my cooking repertoire. I shared the recipe with friends and family, delighting in their reactions as they tasted these unique and delicious eggs for the first time.

Over the years, I have continued to make Marbled Tea Eggs, each time adding my own personal touch to the recipe. Whether it's experimenting with different tea blends or incorporating new spices, I always find joy in the process of creating these beautiful and flavorful eggs.

As I sit here now, reminiscing about that fateful day in Shanghai when I first discovered this recipe, I am filled with gratitude for the experiences and memories that cooking has brought into my life. And I know that as long as I have a kitchen to cook in and a curious spirit to guide me, there will always be new recipes to discover and stories to savor.