Tea or marble eggs

Tea or marble eggs

Tea or marble eggs

In China, these eggs are served as an appetizer to the great festive menu. Due to the long cooking in a strong infusion of tea protein is obtained with a beautiful marble pattern, spices and eggs give a special flavor and aroma.


4 eggs
2 tablespoons of black tea leaf
1 cinnamon stick
2 anise stars
1 tbsp dark soy sauce
1 tablespoon salt


Boil hard boiled eggs, doused with cold water. Spoon gently tap all over the surface of the shell, to get a spider out of the cracks.

Boil in a small saucepan with 3 cups of water with tea, salt and spices, put in it the eggs (they must be fully immersed in water).

Cook over very low heat for about 1 hour. Remove from heat, cool in the infusion for 1 hour.

Carefully clean the egg from the shell. Serve on lettuce leaves.

*A set of spices for these eggs can be changed slightly to your liking. Stunning marble eggs are obtained using smoked teas.

Bon Appetit!

Tea or marble eggs

You can leave a response, or trackback from your own site.

Leave a Reply