Steps to Make Award-winning Tea eggs (marbled tea eggs)

Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, tea eggs (marbled tea eggs). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tea eggs (marbled tea eggs) is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Tea eggs (marbled tea eggs) is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook tea eggs (marbled tea eggs) using 18 ingredients and 6 steps. Here is how you can achieve that.

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

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

Instructions 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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