Chinese tea eggs or marbled eggs are a savory snack often served as street food. While they are called tea eggs tea is not really the main flavor. These were quite delicious and I am sure they would improve if left to marinade for even longer in the liquor.
I made very little change from Veronica’s recipe with the exception of the amount of time I cooked the eggs. I think I went a more traditional route and cooked them longer.
Chinese Marbled Tea Eggs
6 eggs1 /12 cups water
3/4 cup soy sauce
2 black tea bags
I tea spoon of five spice powder (I made a teabag of this in a piece of muslin)
1 teaspoon sugar
2 teaspoons Worcestershire sauce
- Place the eggs in a medium pot and fill with water. (make sure the eggs are covered by about 1 inch of water)
- Bring to a boil. Allow to boil for 2 minute.
- Remove eggs from water and add all ingredients to water after three minutes remove teabags.
- Meanwhile gently tap egg in several places to crack the shell in several places.
- Return eggs to liquid and simmer gently for 1 hour
I thought I would take the opportunity to share some of my photos from San Francisco’s Chinatown.
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I am also linking this up to the Weekend Potluck over at The Country Cook
