Chinese Marbled Tea Eggs

I am not a breakfast person. At all. My Mom says I never had breakfast my entire life (unless on some festive occasions/family gatherings or so). I remember my Dad asking me to pick up the newspaper, stand in the middle of our living room and read out loud the necessity of having to ‘break’ the ‘fast’. Well, the article said so.  But no. Nothing could change my ‘habit’.

Am I proud of it? No. But, honestly I really do not care.

Thank God I have a husband who share the same practice. If at all we are hungry, I will quickly scramble an egg or two. That’s it.

But one day, I felt like trying out something different other than the traditional Kerala breakfast (I love them though!). And then came up with this dish. The name appealed to me so much that I knew I should be making this.

P loved it. He kept on asking me how I managed to make those intricate patterns on the eggs. He was more fascinated than me. I still haven’t told him my ‘secret’.

Marbled eggs has got this name because of the marble-like patterns it makes due to the cracks in the egg shells. They are traditionally had during Chinese New Year and they consider it as a symbol of wealth, prosperity and fertility.

Try and let me know how it turns out for you!!

Ingredients:

4 eggs
2 cups cold water
3 tbsp black tea powder (or 3 tea bags)
3 tbsp soy sauce
2 whole star anise
1 stalk green onion, tied in a knot
1 thumb-size slice of ginger

Method:

1. Hard boil the eggs.

2. Remove the eggs (let the water be on the saucepan), and cool the eggs in cold water. When done, using the back of the teaspoon, gently tap the eggshell to crack the shell all over.

3. Place the eggs back in the saucepan and add the remaining ingredients. Bring the contents to a boil and then simmer for 40mins.

4. You can also steep an hour to five or even overnight, the design will be more intricate and flavorful.

Recipe Courtesy: SteamyKitchen