Simple Way to Make Speedy Tea eggs (marbled tea eggs)

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We hope you got benefit from reading it, now let's go back to tea eggs (marbled tea eggs) recipe. You can cook tea eggs (marbled tea eggs) using 18 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Tea eggs (marbled tea eggs):

1. Provide of For the eggs:.
2. Use 6 cups of boiled kettle water.
3. Use 7-8 of eggs.
4. Provide 1 of large mixing bowl, filled with ice cold water.
5. Get of Egg marinade:.
6. Prepare of Wrapped in muslin.
7. Prepare 2 of staranise.
8. Use 1 of cinnamon stick.
9. Get 2 slices of ginger.
10. Prepare 2 of black tea bags or 1 tablespoon loose leaves.
11. Get 2 of bay leaves.
12. You need 1 teaspoon of Sichuan peppercorns.
13. Take of In the pot:.
14. Take 4 tablespoons of light soy suace.
15. Provide 2 tablespoons of dark soy sauce.
16. Take 2 tablespoons of sugar.
17. You need 1 teaspoon of salt.
18. Prepare 2 cups of water.

Instructions to make Tea eggs (marbled tea eggs):

1. In a medium sized pot,. On medium high heat bring water to a boil, then reduce heat low. Add the eggs carefully to avoid Cracking. Tip: cook eggs for 5 minutes for soft boiled, 7 minutes for almost set, 10 minutes for hard boiled..
2. Once the eggs are done, immediately transfer to ice cold water in a mixing bowl (this stops the eggs from cooking further) and let eggs cool down..
3. In a muslin cloth, add the dry spice ingredients and tie together. Add the other marinade ingredients to the medium pot and place the muslin inside. On medium heat, bring to a boil and let the spices infuse. Once boiled, reduce the heat to very low and simmer for 5 minutes. Then turn off the heat and let the marinade cool down..
4. With a teaspoon, gently crack the eggs (this creates the beautiful marbling effect), and place in a large jar or container..
5. Pour the cooled down marinade into the container or jar. Fill until the eggs are completely covered. Place in the fridge and leave for 1 day. The longer the eggs are left in the marinade the deeper the flavour becomes. The eggs will last for 4 - 5 days in the refrigerator..
6. Gently peel the eggs to reveal the marble pattern. With a sharp knife cut the eggs in half. Serve on it's own as a snack, with a stew or in a ramen soup noodle. I go for a softer boiled egg as I prefer the Onsen-style glazed yolk!.

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