Marbled Tea Eggs

Method

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1. Lower the eggs into boiling water and cook 8 minutes, then cool them under cold running water.

   Mark done

2. Tap each egg all over with the back of a spoon until the shell is a web of fine cracks, leaving every piece attached.

   Mark done

3. Bring the water, tea, both soy sauces, sugar, salt and all the spices to a simmer for 5 minutes.

   Mark done Start 5 min timer

4. Lower the cracked eggs in and simmer very gently 20 minutes.

   Mark done

5. Take the pan off the heat and let the eggs cool completely in the brine, 1 hour.

   Mark done

6. Refrigerate the eggs in their brine 12 hours, or up to two days for a stronger colour.

   Mark done

7. Peel just before eating, to show the marbling.

   Mark done

Chef’s Tips

• Tap the whole shell, and leave every piece attached.
• Twenty minutes of simmering, then steeping. Long boiling makes them rubbery.
• Peel at the last moment so the pattern is a surprise.

Common Substitutions & Variations

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Congee
• A flask of tea
• A long train journey

Storage & Reheating

Refrigerated in their brine for 5 days. Do not freeze.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.