Chinese Marbled Tea Eggs

From the Posh Eggs cookbook, these beautiful eggs are steeped in a tea-infused liquid.
January 06, 2017

Ingredients

  • 8 eggs
  • 120ml/4fl oz soy sauce
  • 3 tbsp light brown soft sugar
  • 1/2 tsp Sichuan pepper
  • 1/2 tsp fennel seeds
  • 8 cloves
  • 2 star anise
  • 1 cinnamon stick
  • 3 pieces orange peel
  • 1 tbsp loose-leaf lapsang souchong tea

Instructions

Place the eggs in a pan, cover with cold water and bring to the boil over medium-high heat. Lower the heat and simmer for 3 minutes. Remove with a slotted spoon, and plunge the eggs into a bowl of iced water to cool quickly. Using the back of a teaspoon, crack the shells all over.

Pour the water from the pan, return the eggs and add the soy sauce, sugar, dried spices, orange peel and enough water to cover. Bring to the boil over high heat, add the tea leaves, then turn the heat right down, cover and gently simmer for 1 hour. Remove from the heat and leave to cool in the pan.

Transfer the eggs in their liquid to the fridge to steep for at least 24 hours, 3 days is best. The longer you leave them, the stronger the flavor and the more defined the marbling. Remove and peel to eat. They will keep, unpeeled, in the fridge for up to 3 days.

About this recipe

These beautiful eggs, steeped in a tea-infused liquid, are celebrated as a symbol of prosperity at Chinese New Year. Don’t be shy when you crack the shell; the deeper the cracks, the stronger the marbling. Recipe courtesy of Posh Eggs by Lucy O'Reilly, photography by Louise Hagger.

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Ingredients

  • 8 eggs
  • 120ml/4fl oz soy sauce
  • 3 tbsp light brown soft sugar
  • 1/2 tsp Sichuan pepper
  • 1/2 tsp fennel seeds
  • 8 cloves
  • 2 star anise
  • 1 cinnamon stick
  • 3 pieces orange peel
  • 1 tbsp loose-leaf lapsang souchong tea
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