Tea Infused Marble Eggs – Chinese Marbled Tea Eggs
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.
By Ellen Easton 2006 – All Rights Reserved. Check out more of Ellen Easton’s articles called Tea Travels™.
How To Make Tea Infused Marble 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
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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, Plaza Hotels, and Bergdorf Goodman. 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 tea estates on the island.
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