Marbled Tea Eggs

These savory and lightly spiced hard-boiled eggs are as delicious as they are beautiful. The secret to perfectly dyed eggs...
Contributor
Marbled Tea Eggs
Kristie Collado

Marbled Tea Eggs

These savory and lightly spiced hard-boiled eggs are as delicious as they are beautiful. The secret to perfectly dyed eggs is in how you crack the shells. Use the back of a spoon to crack the lightly-boiled eggs; you want to crack the shell all over, but it should remain intact. This will allow the tea mixture to seep in just along the cracks in the shell and color the egg with a beautiful and intricate pattern.

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6
Servings
5
Calories Per Serving
Deliver Ingredients

Ingredients

  • 6 large eggs
  • ¾ Cup low-sodium soy sauce
  • 2 Tablespoons black tea leaves
  • 5 whole cloves
  • 1 cinnamon stick
  • 2 star anise
  • 1 Teaspoon mixed peppercorns
  • 1 Teaspoon sugar
  • Zest of half an orange

Directions

Put the eggs in a large pot and cover them with cold water. Bring the water to a boil, then reduce the heat so that the water is barely simmering. Cover the pot and cook the eggs for 3 minutes.

After the eggs are lightly boiled, remove them from the water, cool them slightly, and then tap them all over with the back of a spoon to crack the shell. The more you crack the shell, the more intricate the pattern will be, but be sure you don’t remove pieces of the shell; the entire shell should remain intact.

Add all of the remaining ingredients to the pot of water that was used to cook the eggs. Stir to combine and then add the eggs back into the pot. If necessary, add more water so that the eggs are completely submerged in the tea.

Bring the pot to a boil and then reduce the heat so that the tea is barely simmering. Cover the pot and boil the eggs for 30 minutes.

After 30 minutes, put the eggs and the tea into a large heat-proof bowl, cover with plastic wrap, and let the contents cool to room temperature on your counter. Then, move the bowl to the refrigerator and let the eggs steep for 5—12 hours before peeling them.

Nutritional Facts

Carbohydrate, by difference
1g
1%
Folate, total
1µg
0%
Phosphorus, P
1mg
0%
Sodium, Na
1mg
0%
Water
6g
0%

Egg Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Egg Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.