Marbled Tea Eggs
Celebrate National Tea Day with Marbled Tea Eggs – perfect with a salad.
Course
Canape
,
Lunch
,
Main Dish
,
Picnic
Servings
Prep Time
6
people
2
minutes
Cook Time
Passive Time
12
minutes
2
hours (or overnight)
Servings
Prep Time
6
people
2
minutes
Cook Time
Passive Time
12
minutes
2
hours (or overnight)
Ingredients
3
tea bags (Earl Grey
Builders, Assam, Lapsang Souchong are all suitable)
2
star anise
1
slice
of fresh ginger
1
tsp
szechuan peppercorns
50
ml
dark soya sauce
0.5
chilli sliced
1
stick cinnamon
6
St Ewe Eggs
Instructions
In a saucepan, bring 200ml of water to the boil. Add the tea bags, swirling to release the flavours.
Add all the spices and simmer for 5 minutes. Add the soya sauce
Remove from the heat and set aside to cool.
Bring a saucepan of water to the boil and carefully add the eggs. Simmer for 6 minutes, then cool down under cold running water.
Using the back of a spoon, gently tap the eggs all over to crack the shells.
Drop them into the spiced tea mix and leave to marinate for at 2 hours or over night.
To serve, remove the eggs from the marinade, and carefully peel. Cut in half and serve.