Chinese Marbled Eggs
RECIPE: 6 extra large eggs; 3 T kosher salt; 1 c. soy sauce; 6 whole star anise; 3 black tea bags; 4 c. water; 6 (1/8″) ginger slices; 10 whole black peppercorns; 1 T 5-spice powder. Bring soy sauce, tea, water & spices to boil; simmer 10 min. Put in freezer to cool. Put eggs in pot w/ salt & enough cold water to cover eggs by 2″. Bring to boil. Turn off heat, cover & let sit 15 min. Shock eggs in ice bath. Gently crack eggs by cracking each end & then rolling the middle on a hard surface. Mix eggs with soy mixture in plastic container. Cover, seal & refrigerate 36 hrs. Peel & serve.
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