Last week, I posted about a decadent weekend breakfast that can be enjoyed on a leisurely Saturday or Sunday morning. This week, I’m sharing one of my go-to recipes for a weekday breakfast that can be made ahead of time and will provide an easy, quick morning meal for the entire week.
Chinese marbled tea eggs are a popular snack in Asia that are easy to make and keep well in the refrigerator. The “marbling” effect is made by creating an intricate pattern of tiny cracks in the eggshell, and steeping the eggs with shells intact in a richly spiced mixture of soy sauce and black tea.
I like to make a batch every couple of weeks, especially in anticipation of a busy week when I need a high-protein food that I can grab on-the-go. All you need to do is peel it just before eating! For weekday breakfasts, I like to pair a tea egg with some avocado toast and fruit, and this will keep me full until lunch.
The ingredients for making these tea eggs can be found at any Asian grocery store. But, in celebration of finally starting up this blog, I will be giving away a pre-made mix of the spices needed to make tea eggs in your own kitchen. You will only need your own fresh ingredients (eggs, garlic) and soy sauce.
If you go to school with me, I will get you the ingredients personally. Otherwise, they will be mailed to you early next week 🙂 (U.S. only please!). Please leave a comment below by Sunday 1/27/13, to enter to win your own little packet of tea egg spices!
For handy printable recipe, click HERE
Chinese Marbled Tea Eggs (recipe)
Cook time: 40 minutes
Steeping time: 6 hours to overnight
- 8 eggs
- ¾ cup light soy sauce
- ¼ cup dark soy sauce
- 2 teabags of black tea, OR 3 teabags of oolong tea
- 2 cloves garlic
- 3 star anise
- 1 cinnamon stick
- 1 tsp sugar
- 1 strip citrus peel (e.g. orange, mandarin orange, tangerine)
- 1 whole dried Chinese red pepper (optional)
- 1 TBSP Sichuan peppercorn (optional)
- Place eggs in a medium pot and fill with about 1 liter (~4 cups) of water, making sure to cover eggs by ~1 inch. Bring water to a boil. Lower the heat to medium and let simmer for 5 minutes.
- Use a slotted spoon to transfer eggs to a large bowl, leaving the water in the pot. Run eggs under cool water.
- Gently roll each egg along the edge of the sink or kitchen counter to create small cracks all over the entire surface of the eggshell. Be careful to keep the shell intact.
- Add remaining ingredients to the same pot of boiling water. Return eggs to the pot and bring to a boil. Turn heat to low, cover with lid and simmer for 30 minutes.
- Remove from heat and steep eggs for at least 6 hours, or overnight.
- To store, remove eggs from steeping liquid and place in an airtight container and refrigerate. Do not peel eggshells until ready to serve.