Chinese Marbled Tea Egg Recipe

This is quite simple to cook and palates excellent by itself as a treat or in a lunch box. Tea egg is a traditional Chinese tasty food typically sold as a snack food, where a pre-boiled egg is cracked then boiled repeatedly in tea, sauce and/or spices.

Chinese tea eggs, conventionally served at the time of Chinese New Year festivities, and great for detoxifying our intestinal system. It stemmed from China and is historically related with Chinese delicacies, other comparable dishes and variations have been developed throughout Asia.
In Indonesia, Chinese tea eggs have been embraced into Indonesian meals as telur pindang and the ingredients have been relatively modified. After a couple of hours, you can savor the tasty and delicious eggs for teatime.

Ingredients:
• 2 whole star anise
• 2 sticks cinnamon
• 1 tbsp. loose-leaf smoked tea, such as lapsang souchong
• 1⁄2 cup soy sauce
• 1⁄2 cup sugar
• 1⁄2 tsp. whole black peppercorns
• 1⁄2 tsp. fennel seeds
• 8 whole cloves
• 8 eggs

Directions:
1. Take star anise, cinnamon, soy sauce, sugar, peppercorns, fennel, cloves, and 2 cups water to a boil in a 2-qt. pan; get rid of from heat and include tea.
2. Let high for 10 mins.
3. Put sauce through a fine strainer right into a bowl and keep lukewarm.
4. Put eggs in a 4-qt. pan; cover by 1⁄2″ with cool water.
5. Put pan over high heat and give a boil; cover saucepan, get rid of from heat, and let sit up until eggs are soft-boiled, around 5 mins.
6. Drain eggs.
7. Split shells done but do not peel eggs; go back to pan together with sauce.
8. Give a boil and let cook, mixing, for 5 mins.
9. Take out from heat and include 2 cups ice.
10. Let chilly in sauce prior to serving.