Hi, I'm Jaden, a professional recipe developer, food columnist and food photographer specializing in fast, fresh and easy recipes for the home cook. Most of my recipes are modern Asian! About meFast, fresh & easy recipes for the home cook.
Saturday, January 17, 2009
I know it’s a bit early to start thinking about Chinese New Year, but I wanted to start a week ahead and post several recipes that would make perfect dishes for the upcoming Chinese New Year, such as this Chinese Marbled Tea Egg recipe.
Isn’t the shell of the Tea Egg absolutely gorgeous? The best part (other than eating) is to peel back the egg shell to see what kind of marbled design you end up with!
We generally eat these at room temperature or just slightly warm. In Northern China, Chinese Tea Eggs symbolize golden nuggets for the Chinese New Year feast – so if you’re lookin’ for a little more prosperity this coming year of the Ox update: it’s the Year of the Tiger this year! my Mama says you’d better make this recipe!
My friend Diana, author of Appetite For China recently was vacationing here in Tampa, Florida and I got to meet her! (yeah – we got a pic together too! at the end of the post.) She includes dried orange peel in her recipe and I’m sure she’ll be enjoying Chinese Tea Eggs with her parents in China.
For Chinese Marbled Tea Eggs, you’ll want to hard boil eggs first, and after they cool off, use a back of a teaspoon to gently crack the eggshell all over. Keep the eggshell intact, but the more you crack, the more intricate the design of the marble will be. Make those crack pretty deep, as that is how the tea/soy mixture will seep into the egg.
I was gentle at first, but after seeing that the eggshell stayed intact, I cracked the next egg a bit harder…and what a difference that made!
Chinese Marbled Tea Egg Recipe
3/4 cup soy sauce
2 star anise
2 tablespoons black tea (or 2 tea bags)
1 cinnamon stick
1 teaspoon sugar
1 tablespoon Sichuan peppercorn (optional)
2 strips dried tangerine or mandarin orange peel (optional)
Gently place the eggs in a medium pot and fill with water to cover the eggs by 1-inch. Bring the pot to a boil, lower the heat and let simmer for 3 minutes. Remove the eggs (leaving the water in the pot) and let cool under running cool water. Using the back of the teaspoon, gently tap the eggshell to crack the shell all over. The more you tap, the more intricate the design. Do this with a delicate hand to keep the shell intact. To the same pot with the boiling water, return the eggs and add in the remaining ingredients. Bring the mixture to a boil and immediately turn the heat to low. Simmer for 40 minutes, cover with lid and let eggs steep for a few hours to overnight. The longer you steep, the more flavorful and deeply marbled the tea eggs will be. In the photos above, I steeped for 5 hours. Mom likes to steep overnight.
And as I promised, here is the lovely Diana!
If you want to teach your kids about Chinese New Year, this book called Dragon Dance is great!