Chinese Marbled Tea Eggs Recipe

Green Tea Lady's Chinese Marbled Tea Eggs recipe

I love rice porridge! It’s my favorite breakfast food… it’s warm, it’s tasty, and it’s a great way to start my day. On the weekends, I’ve been known to make fancier versions of my breakfast porridge that include marbled eggs. They are tasty and always pretty.  This, by the way, is not a traditional Chinese recipe, this is my own version.

Chinese Marbled Tea Eggs

6 – 8 eggs
½ c soy sauce or Braggs
zest from ½ an orange
1/8 c orange juice (freshly squeezed from the same orange, if possible)
2 star anise
1 tsp sugar
½ tsp ground peppercorns
½ tsp lapsang souchong tea leaves (for a smoky flavor)

Place the fresh eggs in the pan, add an inch of cold water, bring to a boil, and cook for 5 minutes. Cool the eggs under running water and rinse the pan.

When the eggs are cooled, gently tap the shells with the back of a metal teaspoon to make the webbing patterns. Keep the shell in tact so it holds its integrity in the next cooking cycle. Return the eggs to the pan and add the rest of the ingredients, and add enough water to cover the eggs completely. Bring it back to a boil, then simmer for 30 minutes, covered.

I leave my eggs to steep overnight. The longer they steep, the more flavor they have and the darker the marbled patterns will be. I’d say, steep at least 3-5 hours.

Options: Sometimes, I take out the anise and add cumin for a spicier taste. Many people add a cinnamon stick.

If you try it, let me know what you think!  And if you have a different recipe, I’d love to hear it.

Breathe deeply,
Laugh with abandon,
Love wholly,
Eat well.

MiLady Carol
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