While eating wonderful creamy quail eggs recently, as part of a Chinese Hot Pot meal I was having with my brother, I commented on how much I liked them. "Ah" he said "you should try Chinese Tea Eggs". My sister in law launched into praise for these mystery eggs so I probed for how to make them and 24 hours later I tried these beautiful marbled boiled eggs. Stepped in aromatic black tea and spices. It brought a whole new life to the humble boiled egg. I plan to keep a steady supply of these in the fridge over summer for adding to platters, slicing into salads or just devouring hungrily in the morning with a little salt, preferably while the rest of the house is still quiet and sleeping. I made mine in the slow cooker in the evening and left them to steep through the night.
- 6 eggs
- 2 tbs of good quality black tea
- 1 tbs Sichuan peppercorns
- 1 tbs mixed peppercorns
- 1 cinnamon stick
- 2 star anise
- 1/2 cup of soy sauce
- peel from a small manderine
- Take the pot out of the slow cooker and turn it on high to get it warming up
- cover the eggs in the slow cooker pot with water and place on the hob to bring to the boil.
- Take the pot off the heat and put in in the slow cooker, turn to low
- After 3 mins take out the eggs with a slotted spoon and run under the cold tape for a minute, then leave to cool enough to easily handle.
- Take each egg and hold it gently. Tap all over with the back of a teaspoon to crack the shell - BUT DON'T TAKE THE SHELL OFF
- Once all the eggs are cracked gently return to the slow cooker, leave on low for 40 minutes
- Turn off the slow cooker and leave the eggs in their to steep over night.
- Take out with a slotted spoon and chill.
- Eat how ever your want -just peel to reveal the beautiful marble affect and enjoy the aromatic infused flavours