How to make marbled tea eggs with Lapsang Souchong
This week we cooked tea eggs, 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. We we just featured our newest organic tea, Lapsang Souchong, in a newsletter and put it on sale. Last week, our favorite brewery here in Longmont, Lefthand Brewery Co, launched a new beer infused with this tea (more on that later). Now I can’t wait to try these eggs alongside Lefthand’s deep Lapsang-infused Weizenbock, dubbed “TNT”. The eggs tasted great with a cup of loose black Yunnan tea!
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!
5 tablespoons soy sauce
2 teaspoons salt
2 teaspoons sugar
2 teaspoons Lapsang Souchong tea leaves
2 pods star anise
1 teaspoon cracked peppercorns
1 small stick cinnamon
Dried orange peels (optional)
In a large saucepan, combine the eggs and 1/2 teaspoon salt. Cover with cold water. Bring to a boil, reduce heat slightly, and boil eggs for 3 minutes. Remove from heat, drain, and cool. Once they’ve cooled, roll or tap the eggs gently with the back of a spoon to crack shells, but do not remove the shells!
In a large saucepan, place the cracked eggs, enough water to cover, soy sauce, salt, sugar, tea leaves, star anise, cracked peppercorns, cinnamon stick, and dried orange peels (optional). Bring to a boil, then immediately reduce heat and cover. Simmer for 1 hour, then remove from heat, and continue to let steep for at least 5 hours, or overnight. The longer you let them steep, the more flavorful and deeply marbled the eggs will become. You may keep the eggs unpeeled and tightly sealed in refrigerator for 4 to 5 days.