Easter Brunch Recipe Idea: Marbled Tea Eggs!

This Easter, try a charming new recipe for boiled eggs. Marbled tea eggs taste wonderful on top of rice with some sauteed spring greens or as a snack.

This recipe is a popular homemade snack in Chinese cuisine, and lends itself perfectly for bringing on a picnic or serving at Easter brunch. This version steeps hard boiled eggs in a liquid of tea, soy sauce and spices, giving the eggs an interesting appearance and a lovely, savoury flavour.

INGREDIENTS

• 8 large eggs
• 4 tablespoons of Ceylon Uva Highland or Magnolia Oolong
• 1 teaspoon Chinese five-spice powder
• 1/2 tablespoon rock sugar (or granulated sugar)
• 2 teaspoons salt
• 4 teaspoons soy sauce

INSTRUCTIONS

1. Put eggs in a pot of cold water to cover them.
2. Bring water to a boil then reduce the heat.
3. Simmer for 6 minutes.
4. Drain the eggs.
5. Cool them down under running water.
6. When they are cool enough to touch, gently crack the egg shells all around using the back of a spoon or tapping against the counter top.
7. Put eggs back into a clean pot.
8. Add all the other ingredients and water enough to cover the eggs.
9. Bring water to a boil then turn down the heat and simmer for 10 minutes.
10. Transfer everything into a glass or ceramic container.
11. Leave to steep for at least 12 hours.
12. You may keep in the fridge for up to 4 days.
13. For warm eggs, heat up the egg in the liquid.