Chinese marbled tea eggs, stewed in a black tea/soy sauce/spice blend, are a ubiquitous and cheap snack. The aromas of tea, cinnamon, star anise, and soy sauce are intoxicating, just perfect for fall. The eggs are also easy to make at home. Getting the marbling effect is as simple as cracking the eggs once they’re cooked. You can use any black tea; just avoid green tea since it’s too astringent to use for simmering.) The eggs can be simmered for 1 to 2 hours; longer simmering means a more intense flavor and color. Serve as a snack as-is or as an addition to rice or noodles.
1.Add enough water to a medium pot to cover the eggs. Bring the water to a boil, then lower the heat to simmer for 10 minutes, until the eggs are hard-boiled.
2.Remove the eggs with a strainer and run under cold water until they are cool enough to handle. Tap the eggs with the back of a butter knife to crack them evenly all around, being careful not to peel off the shells. Return the eggs to the pot.
3.In the same pot, add the tea bags, soy sauce, brown sugar, star anise, cinnamon, black peppercorns, and orange peel (if using). Add enough water to cover the eggs by an inch. Bring the liquid to a boil, then lower the heat to a bare simmer. Allow the eggs to simmer for 1 to 2 hours, longer for a more intense flavor and color.
4.You can either peel and serve the eggs immediately. Remove from the heat and drain the eggs, saving a little of the liquid to serve with the eggs if you choose.
5. Or store them in the fridge for up to 4 days in a tightly covered container.
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|Serving Size: 1 Serving (56g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 40 (55%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 186.1mg||57 %|
|Sodium 314.6mg||11 %|
|Potassium 79.1mg||2 %|
|Total Carbohydrate 2.4g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 2g|
|Protein 6.1g||9 %|
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Calories per serving: 73
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