Tea Leaf Eggs
These marbled eggs are almost too pretty to eat. (We said almost, because they taste good, too.) Enjoy them on Chinese New Year, or any day of the year.
- 6 eggs
- 1 tbsp soy sauce
- 4 tea bags (We recommend decaf for the kids.)
Put eggs in a medium to large pot and add water just to cover.
Bring water to a boil and cook eggs for four minutes.
Remove from heat, run under cold water and allow to cool.
When eggs are cool enough to handle, use the back of a spoon to gently tap the shell to create cracks all over the eggs. DON'T remove the shells yet!
Refill pot with water, add eggs, soy sauce and tea bags and return to heat.
Heat water to a boil, reduce heat to low, cover the pot and simmer for one hour.
Remove from heat and let eggs soak for an additional half hour.
After 30 minutes, remove eggs from water and allow to cool completely.
Peel eggs and serve cool or refrigerate and serve cold.
- For more authentic tasting eggs (but perhaps slightly less kid-friendly) add orange peel, a cinnamon stick and star anise (a spice you'll find in a gourmet grocery store) to the tea water.
Submit!
