Marbled eggs are a common decoration at Chinese banquets. If you’re looking to add something special to celebrate the ringing in of Lunar New Year on Feb 5, this would make a nice appetizer. They really do look like marble but they’re as edible as hard-boiled eggs. Tea is the secret!
Chinese New Year Marbled Tea Eggs
Marbled eggs are a common decoration at Chinese banquets. If you’re looking to add something special to celebrate the ringing in of Lunar New Year on Feb 5, this would make a nice appetizer.
- 6 eggs (water to cover (about 3 cups))
- 4 teaspoons Russian Caravan (or Lapsang Souchong)
- 1 tablespoon sea salt
- Bring eggs to boil and simmer for 5 minutes.
- Remove from water. When eggs are cool, tap with a spoon all over to crack but DO NOT remove the shell.
- Add eggs back into the water and add tea. Simmer covered for 30 minutes.
- Remove from heat and allow to steep for another 45 minutes in the tea.
- Remove the shells. The eggs will have veins of color just like marble :) Bon Appetit!
I love eggs and this particular recipe for its foolproof method and delicious smoky tea taste that complements the egg white so well. Generally, I go a little less smoky than the traditional Lapsang Souchong to make this recipe and use Russian Caravan, but you can also use the 8 Immortals Oolong tea if you like a little less pronounced flavor.
The post Chinese New Year Recipe: Marbled Tea Eggs appeared first on The Tea Spot Blog.