Written by adam on May 3, 2006
Chinese Marbled Eggs
Filed Under: Recipes
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In another in my series on using those leftover eggs from easter, here comes a very interesting recipe that TheWife and I tried out. As you can see from the picture, the eggs turned out a very interesting color when finished. While you're at it, go check out our Meat Pirogue, which is another use for hard-boiled eggs.
Ingredients
- 6 hard-boiled eggs
- 2 TBSP Dark tea leaves or 4 tea bags
- 2 TBSP soy sauce
- 2 1/2 cups water
With the back of a spoon, crack the eggs all over but DO NOT REMOVE THE SHELLS.
Bring the water to a boil, then reduce heat to a simmer. Add the tea leaves or tea bags and simmer them for 5 minutes. The tea should be extremely dark. Remove from heat and stir in the soy sauce. Gently place the eggs in the liquid and set aside for at least 1 hour to soak. I think it could go to 1.5 hours.
Remove eggs, peel and eat.
Since winter of 2004, I have been exploring the world of cooking and helping out my fellow men in their quests to better themselves in the kitchen. My name is Adam Byrd, you can learn more about me and my mission on my