Tea eggs, also called marbled eggs, are distinctive looking and easy to make. Eggs symbolize fertility which is always a celebration in China.
Total Time: 2 hours, 30 minutes
- 6 eggs
- 4 cups of cold water (or if this is not enough to submerge the eggs)
- 1 teaspoon salt
- 2 tablespoons soy sauce
- 1/2 cup brewed black tea
- 2 star anise, broken into individual pieces
- Place the eggs in a saucepan with the water, making sure that there is at least 1/2-inch of water above the eggs.
- Cover and bring to a boil.
- Remove the saucepan from the element and let the eggs stand in the hot water for 15 – 20 minutes, until they are cooked.
- Remove the eggs and run them under cold running water to cool. (Reserve the water in the pan).
- Tap the hard-boiled eggs gently with the back of a spoon, to make a series of cracks all over the eggshells, while making sure the shell remains intact.
- Bring the water in the pan back to a boil.
- Add the salt, soy sauce, brewed black tea, star anise pieces and eggs.
- Cover and simmer for 2 hours.
- Turn off the heat and let the eggs sit in the hot liquid until ready to serve.