Chinese Marbled Tea Eggs
8 cups cold water
3 tbsp black tea or 3 tea bags ( I used Twinings Russian Earl Grey)
3tbsp soy sauce
2 tsp Chinese 5 spice powder
2 star anise
1 thumb-size slice of ginger
1 cinnamon stick
1 tsp sugar
1 tbsp Sichuan peppercorn ( OPTIONAL)
2 strips dried orange or mandarin or kumquat peel (OPTIONAL)
1) In a mediem size sauce pan , add in eggs & cold water . Bring it to a boil over high heat & then reduce to simmer for 15 min . Drain & rinse the eggs in cold water .
2) When the eggs are cooled , crack the shells gently by using the back of a teaspoon (gently tapping the shell) but leave the shells on the eggs .
3) In a medium saucepan, add in 8 cups of cold water, black tea , soy sauce , 5 spice powder, star anise, slices if ginger ,cinnamon stick, sugar Sichuan peppercorn dried orange peels & the cracked eggs . The water level should cover the eggs , do add more if it’s not . Bring to a boil & then reduce to simmer for 1 hour on low heat. Remove the pan from heat & let the eggs cool in the tea mixture . Once cool, remove eggs from saucepan & peel off the egg shells from the egg . Enjoy