Homemade Chinese Marble Tea Eggs have always been a favourite snack food of mine growing up. Traditionally served during Chinese New Year to symbolize wealth and fertility, it is also a common everyday street food in China. Now that it’s the eve of the lunar new year, I thought I’d share my recipe with you. Happy Year of the Horse!
All you need is star anise, tea, soy sauce and salt to add flavour and colour to the eggs.
There is enough brine to make one or two dozen eggs (I tend to make MORE, since it takes a long time to simmer and the flavour gets better with each passing day).
Simmer all your ingredients for at least 10 minutes to make sure the eggs are hard-boiled.
Fish out the eggs, and gently crack each one all over with the back of a spoon. The brine will seep in through the cracks and create the stained-marble effect.
Return cracked eggs to the pot and simmer for 2-4 hours. The longer the simmer, the more fragrant the eggs will be. Even better the next day, and the next… They will keep well all week sitting in the brine, just keep reheating.
After 2 hours I couldn’t wait, and had to peel one, just to check out the design.
The eggs can be eaten hot or cold or at room temperature.
You can make a platter of smaller-sized eggs for an appetizer, or grab a couple for a quick breakfast or lunch.
Versatile, pretty and really delicious!
- 1 dozen eggs
- 8 cups water
- ¼ cup dark soy sauce
- 2 tea bags (I used orange pekoe)
- 3-4 star anise
- 1 tbsp salt
- large pot, add all ingredients and bring to gentle boil, careful not to break the eggs. Simmer for 10 mins.
- Using a spoon, lift eggs out and gently tap to create crack patterns. Don't go nuts or the shells will come off during the long simmer process. Crack only enough for the tea to stain the egg inside.
- Return cracked eggs to pot and let it simmer on low for 2-4 hours. The longer you simmer, the more flavour permeates. You can eat right away or let it steep overnight. Keep stored in fridge right in the brine, flavour will intensify with each day. Remove from brine if you find it getting too salty.