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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, this would make a fun appetizer. They really do look like marble but they’re as edible as hard-boiled eggs. Tea is the secret!
Tea eggs are a favorite recipe snack of mine from childhood, and modified the recipe a bit to get the proportions right for the infamously smoky Lapsang Souchong. Years ago our favorite brewery here in Longmont, Lefthand Brewery Co, launched an epic craft beer infused with our Lapsang Souchong. It was a deep Lapsang-infused Weizenbock dubbed “TNT,” validating the genius incorporation of smoky tea in culinary expressions. The ultimate would be to try these eggs alongside a glass of “TNT”, or paired with a cup of loose tea that was used to make the eggs!
I love this particular recipe for its foolproof method and delicious smoky tea taste that complements the egg white so well. Generally, I use Russian Caravan, but you can also use the 8 Immortals Oolong tea if you like a less pronounced smoky flavor.
Chinese New Year Marbled Tea Eggs
Tea Eggs are a popular Chinese snack. Usually, tea is not a dominant flavor in tea eggs, but this recipe, using Lapsang, brings the smoky character of the tea to the forefront. They’re tasty, healthy and beautiful!
- 3 cups water
- 6 eggs
- 4 teaspoons Russian Caravan (or Lapsang Souchong) tea
- 1 tablespoon sea salt
- Bring the 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!