Another great tea time snack, and beautiful to boot! These gorgeous marbled Chinese tea eggs are boiled, cracked and finished in black tea seasoned with Chinese five spice powder. It’s a savory-sweet infusion that creates fascinating designs and a mildly spiced egg white.
6 eggs (any size)
2 tablespoons (30 ml) (6 gm) black tea leaves, or 4 tea bags
2 teaspoons (10 ml) (5 gm) Chinese five spice powder
1 tablespoon (5 ml) (3 gm) coarse grain salt
toasted sesame seeds, to garnish
In a large enough pot to avoid overcrowding, cover the eggs with cold water. Bring to a boil over medium heat and simmer for twelve minutes. Remove the eggs with a slotted spoon and keep the cooking water. With a spoon, tap the eggs all over until they are covered with small cracks. This can also be done by tapping and rolling the eggs very gently on the counter.
Return the eggs to the pan and add the tea leaves or bags, Chinese five spice powder, and salt. Cover the pan. Heat gently and simmer, covered, for one hour. Remove the pan from the heat and let the eggs cool down in the liquid for 30 minutes. Remove the eggs from the liquid. Peel one egg to check how dark it is; the others can be returned to the liquid if you wish to have the web-like pattern darker. Allow the eggs to cool fully.
To serve, peel and slice the eggs in halves or quarters. Sprinkle with toasted sesame seeds.
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