茶叶蛋 Marbled Tea Eggs
Reading Time: 3 minutes
Marbled tea eggs are a delicious, longtime tradition.
Story by Cappy Tosetti
If ever there was a perfect portable snack, it’s the hard-boiled egg. Each one is packed with lean protein, vitamins, and antioxidants. Not only are they filling and a good source of energy, but eggs contain choline, a nutrient that regulates the brain, nervous system, and cardiovascular health. Choline helps maintain brain cell membranes’ structure, which helps relay messages to the nerves and muscles.
A Myriad of Flavors
A bit of seasoning is all one needs for a tasty treat on the go — a sprinkle of salt and pepper, a dusting of chili powder, or smoked paprika compliment the mild and savory flavor. Hard-boiled eggs fit nicely into one’s pocket or lunchbox, providing a convenient and nourishing way to get through the day.
In Asia, people take the seasoning a bit further by preparing marbled tea eggs at home and stopping by street vendors and open-air markets for a quick bite. It’s a popular snack enjoyed year-round, with increased batches on display during the Lunar New Year, representing gold nuggets that symbolize good fortune and posterity for future generations.
Steeped in a flavorful marinade of soy sauce, star anise, spices, and tea, tea eggs (cha ye dan, 茶叶蛋) resemble beautifully carved marbled orbs with delicate veins of color crisscrossing the surface. A platter of eggs looks more like art than something to eat.
As with most recipes, ingredients can vary a bit, depending on personal preferences with added spices. Here’s a basic formula for 12 eggs.
Making Marbled Tea Eggs
- Cover the eggs with cold water and bring to a full boil. Turn off the heat, keeping the pot on the burner. Cover with a lid and let sit 10 to 12 minutes, depending on the desired doneness. Remove eggs and chill.
Ingredients for marinade:
- 4 cups water
- 1 cup light or dark soy sauce
- 1 tablespoon sugar (white or brown)
- ½ teaspoon whole black peppercorns
- ½ teaspoon fennel seeds
- 8 whole cloves
- 2 whole star anise
- 2 sticks cinnamon
- 1 tablespoon loose-leaf lapsang souchong black tea (a distinctive smoky black tea)
Other ingredients can be added or substituted: ginger, bay leaves, red pepper flakes, orange or tangerine zest. Some recipes call for whole peeled garlic.
The sugar can be substituted with rock sugar, a refined, crystallized cane sugar used in many Chinese dishes to add shine to braised meats and to sweeten desserts. It is milder in taste than regular sugar.
Instructions
- Bring the water to a boil. Add the other ingredients and let simmer 10 to 20 minutes.
- Strain the marinade.
- Crack each egg by gently tapping the shell all over with the back of a spoon. The idea is to simply make enough cracks to allow the flavor and color of the marinade to seep into each egg.
- Add chilled eggs to marinade. Simmer for 15 minutes.
- Remove from heat and soak the eggs in the marinade sauce in the refrigerator for at least 24 hours.
This is a festive way to serve hard-boiled eggs at brunch, a tea party, or any special occasion. The unique flavors and marbled effect will surely garner rave reviews from friends and family.
茶叶蛋 For more information about tea eggs:
- Mike Chen demonstrates how to make tea eggs on his YouTube channel, Strictly Dumpling.
- Mama Cheung demonstrates tea eggs (with English subtitles).
- Chinese Grandma blog talks about the history of tea eggs and how her mother made them, and provides a very simple recipe.
CAPPY TOSETTI lives in Asheville, North Carolina with her three rescue dogs who help her with Happy with Cappy Pet Sitting. She’s putting things in motion to someday crisscross the country in a vintage travel trailer visiting draft horse and goat farms. cappyt@att.net
Originally published in the February/March 2021 issue of Backyard Poultry magazine and regularly vetted for accuracy.