Tea Infused Marble Eggs – Chinese Marbled Tea Eggs
By Ellen Easton 2006 – All Rights Reserved
Check out more of Ellen Easton’s articles called Tea Travels™.
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.
12 jumbo eggs 1 1/2 tablespoons of black tea leaves 8 cups of water 1 1/2 teaspoons salt Variation Ideas (see below)
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. Sometimes, over time, the pot will start to lose water and the tops of the eggs will will be exposed. Make sure to turn the eggs around so that all sides get exposed to the tea.
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. 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!
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
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Ellen Easton, author of Afternoon Tea~Tips, Terms and Traditions (RED WAGON PRESS), a lifestyle and etiquette industry leader, keynote speaker and product spokesperson, is a hospitality, design, and retail consultant whose clients have included The Waldorf=Astoria and Plaza Hotels. Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best cultivated teas estates on the island.
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