Tuesday, December 23, 2014

Chinese Marbled Tea Eggs

With the 2015 New Year right around the corner it is time to start thinking about how you are going to celebrate. The Chinese New Year for 2015 is not until Thursday, February 19th but if you want to celebrate New Years on January 1st Chinese style try making these Marbled Tea Eggs. In Northern China these Marbled Tea Eggs are symbolic of golden nuggets for the Chinese New Year Feast. If you want to celebrate the year of the Sheep with these Chinese Marbled Tea Eggs grab your directions below. Visit www.tsleeve.com for more information on t-sleeve® to help make your tea mess free.
6 eggs3/4 cup soy sauce2 star anise2 tablespoons black tea (or 2 tea bags)1 cinnamon stick1 teaspoon sugar1 tablespoon Sichuan peppercorn (optional)2 strips dried tangerine or mandarin orange peel (optional)Directions:
Gently place the eggs in a medium pot and fill with water to cover the eggs by 1-inch. Bring the pot to a boil, lower the heat and let simmer for 3 minutes. Remove the eggs (leaving the water in the pot) and let cool under running cool water. Using the back of the teaspoon, gently tap the eggshell to crack the shell all over. The more you tap, the more intricate the design. Do this with a delicate hand to keep the shell intact. To the same pot with the boiling water, return the eggs and add in the remaining ingredients. Bring the mixture to a boil and immediately turn the heat to low. Simmer for 40 minutes, cover with lid and let eggs steep for a few hours to overnight. The longer you steep, the more flavorful and deeply marbled the tea eggs will be. In the photos above, I steeped for 5 hours. Mom likes to steep overnight.

SRC: This Great Recipe is from SteamyKitchen for Step By Step Photo Instructions for these Chinese Marbled Tea Eggs visit: steamykitchen.com/2147-chinese-tea-eggs-recipe.html

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