Photo By Ellen Easton ©2006 All Rights Reserved

Sometimes called Tea Eggs (because they are cooked in tea) and also called Marbled Eggs (because of the marble look when shelled). In the Orient, tea eggs are often sold by street vendors as a snack or appetizer in Asia.

These Tea Infused Marble Eggs would make an interesting alternative to the usual hard-cooked eggs served for afternoon tea and also for the Easter holiday. They are really simple to make, but they need time to sit, for at a least a day, to reach their potential in flavor and appearance.

Check out more of Ellen Easton's articles called Tea Travels.
 

Tea Infused Marble Eggs - How To Make Tea Infused Marble Eggs

Ingredients:

12 jumbo eggs
1 1/2 tablespoons of black tea leaves
8 cups of water
1 1/2 teaspoons salt

* Optional: 1 teaspoon of spices or herbs (of your choice) may be added for flavor.


Preparation:

Place eggs in a large pan, in a single layer, covered with water by 1 inch. Bring water to a gentle boil. Boil for 10 to 12 minutes. Learn how to cook Perfect Boiled (hard-cooked) Eggs.

When the eggs are cooked, gently lift the eggs out of the pan and place them under cold running water for approximately 2 minutes or until they are easily handled; set aside.

When the hard-boiled eggs are cold, gently crack the eggshells all over by rolling them on a paper towel or using the back of a spoon the tap the shells of each egg. NOTE: Take care to keep the eggshells intact and not break them or let the shells detach from the eggs. The more you crack, the more intricate the design of the marble will be. Make the crack pretty deep, as that is how the tea mixture will seep into the egg.

In a large pan, add black tea leaves, water, and salt. Carefully place the cooked eggs, one by one in a single layer, into the pan. NOTE: If needed, add additional water to cover them.

Bring water slowly to just to a simmer. Then cover the pan, lower heat, and allow the eggs to simmer for 1 hour. After 1 hour, remove the pan (with the eggs) from heat and let the eggs cool in the liquid (the longer you leave them in the infused water, the more colored they become). When cool, drain off the water and wrap the eggs (with the shells still on) in plastic wrap or a sealed plastic bag. Store in refrigerator until ready to serve.

When ready to serve, remove the shells from the eggs. Eggs will now have a marbleized appearance.

Serving suggestions: Serve sliced, halved or quartered. Slice in half, remove yolk and use as cups for deviled eggs, chicken, tuna, seafood, and chopped salads. Be creative!

Makes 12 marbleized eggs.

Variation Ideas - You can also created colorful marbled eggs by adding one of the following ingredients:

• 1 tablespoon soy sauce

• 4 tablespoons beet juice

• 3 tablespoons orange juice

• 3 tablespoons brewed coffee

• 4 to 5 drops food coloring of your choice

ELLEN EASTON, author of AFTERNOON TEA...TIPS, TERMS and TRADITIONS, Manners Do Matter™ and Good $ense For $uccess™ (RED WAGON PRESS), is a consultant to leading hotels and tearooms, including The PLAZA and LADY MENDL’s, is speaker and designer of related products to the hotel, food service, retail, and special event industries.

REVA PAUL, an internationally acclaimed confectionery artist, hand decorated floral sugars and mints are available by special order for teas, weddings, and special events. Wholesale/Retail - Bulk & Gift boxed. All prices on request via RED WAGON PRESS (212) 722-7981.

	AFTERNOON TEA...TIPS,TERMS and TRADITIONS By Ellen Easton 72 pages of how to’s, history, etiquette and FAQ about afternoon tea, serving styles and more.
	TEA TRAVELS™FOR THE HOLIDAYS By Ellen Easton 64 pages, 21 color photos. A complete holiday menu includes 25 easy to prepare recipes; theme teas, decorating & gift ideas; invitation template & secret sources.

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