Marbled Tea Eggs
Tea eggs, also called marbled eggs, are distinctive looking and easy to make. They are a traditional Chinese snack and are often sold by street vendors in China.
They are a favourite food eaten during the Chinese New Year. Serve them as a snack or with a dim sum lunch, for breakfast Easter morning.
Cook Time: 2 hours, 30 minutes
TO MAKE:
Place the eggs in a saucepan with the water, making sure that there is at least 1/2-inch of water above the eggs. Cover and bring to a rolling boil. Remove the saucepan from the element and let the eggs stand in the hot water for 15 - 20 minutes, until they are cooked. Remove the eggs and run them under cold running water to cool. (Reserve the water in the pan).
Tap the hard-boiled eggs gently with the back of a spoon, to make a series of cracks all over the eggshells, while making sure the shell remains intact. (If the shell does come off, don't worry - it just means that egg will have a darker color than the others).
Bring the water in the pan back to a boil. Add the salt, soy sauce, brewed black tea, star anise pieces, and the cinnamon stick. Add the eggs. Simmer, stirring occasionally, for 2 hours. Turn off the heat and let the eggs sit in the hot liquid until ready to serve.
Serves 6.
Serving suggestions: Slice in half, remove yolk and use as cups for deviled eggs, chicken, tuna, seafood, and chopped salads. Keeps in the refrigerator for about 3 or 4 days.