Five-Spice Marble Tea Eggs
These beautifully marbled eggs are simmered low and slow in a fragrant bath of black tea, soy sauce, and warm spices until they develop deep, savory flavor and stunning crackled patterns. Peel one open to reveal the gorgeous web of dark lines against the tender white, then bite into an egg that tastes like comfort itself.
Ingredients
- 8 large eggs
- 3 cups water
- 3 tablespoons soy sauce
- 2 tablespoons dark soy sauce
+ 9 more ingredients
Instructions
Place eggs in a single layer in a saucepan, cover with cold water, and bring to a rolling boil over high heat.
Once boiling, reduce heat to medium-low, cook for 8 minutes, then transfer eggs to an ice bath until cool enough to handle.
Gently tap each egg all over with the back of a spoon to create a web of fine cracks — do not peel. The more cracks, the more beautiful the marble pattern.
In a medium pot, combine the water, soy sauce, dark soy sauce, tea bags, star anise, cinnamon stick, five-spice powder, sugar, Sichuan peppercorns, bay leaves, orange peel, and salt. Bring to a boil.
Reduce heat to low, add the cracked eggs, and simmer gently for 2 hours. The liquid should barely bubble.
Turn off the heat and let the eggs steep in the braising liquid for at least 4 hours, or ideally overnight in the refrigerator.
When ready to serve, peel the eggs to reveal the beautiful marble pattern. Serve at room temperature or gently warmed.
Nutrition Estimate
Per serving • Estimated by Blinner AI