Marbled Tea Eggs
- 12 eggs
- 1 12 cups soy sauce
- 2 whole star anise
- 2 black tea bags
- Gently place the eggs in a medium pot and fill with water to cover the eggs by 1.
- Bring the pot to a boil, lower the heat and let simmer for 3 minutes.
- Remove the eggs (leaving the water in the pot) and let cool under running cool water.
- Using the back of the teaspoon, gently tap the eggshell to crack the shell all over.
- The more you tap, the more intricate the design.
- Do this with a delicate hand to keep the shell intact.
- To the same pot with the boiling water, return the eggs and add in the remaining ingredients.
- Bring the mixture to a boil and immediately turn the heat to low.
- Simmer for 40 minutes, cover with lid and let eggs steep for a few hours to overnight.
- The longer you steep, the more flavorful and deeply marbled the tea eggs will be.
- The next day remove the shell from the eggs and set aside.
eggs, soy sauce, star anise, black tea bags
Taken from www.food.com/recipe/marbled-tea-eggs-487880 (may not work)