Chinese New Year Recipe: Marbled Tea Eggs

Marbled Tea Eggs Recipe

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.

  • 3 cups water
  • 6 eggs
  • 4 teaspoons russian caravan tea (or Lapsang Souchong)
  • 1 tablespoon sea salt
  1. Bring eggs to boil and simmer for 5 minutes.
  2. Remove from water. When eggs are cool, tap with a spoon all over to crack but DO NOT remove the shell.
  3. Add eggs back into the water and add tea. Simmer covered for 30 minutes.
  4. Remove from heat and allow to steep for another 45 minutes in the tea.
  5. 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. 

 

 

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