Marbled Tea Eggs

Name: Marbled Tea Eggs
Ingredients: 3 free range eggs; 2 teaspoons black tea (I like Assam); 1 teaspoon lapsang suchong tea; 1 teaspoon five spice powder; 1 star anise; .25 cups soy sauce; 2 teaspoons dark brown sugar

7 ingredients

2 steps

Ingredients

3 free range eggs
2 teaspoons black tea (I like Assam)
1 teaspoon lapsang suchong tea
1 teaspoon five spice powder
1 star anise
.25 cups soy sauce
2 teaspoons dark brown sugar

Directions

1

Bring a pot of water to a boil. Gently add the eggs and boil for 7 and a half minutes. When done, submerge the eggs in cold water for a couple of minutes or until cool enough to handle. Using the back of a spoon firmly crack the egg shell all over, keeping the whole shell intact.
2

Return the eggs to the pot and cover with fresh water, then add the remaining ingredients. Bring to a boil, cover and simmer for 40 minutes to an hour. Remove from the heat, still covered, and let them sit for at least 2 hours to overnight. The longer they steep, the stronger the flavour. Peel and eat.