Marbled Tea Eggs
These lovely marbled tea eggs are an unusual and healthy alternative to chocolate Easter eggs – and easy for children to make, with a little supervision. Store them in the fridge, covered with plastic wrap, and eat within 2 -3 days.
Inroduction
About this Recipe
By: Sheridan Rogers
These lovely marbled tea eggs are an unusual and healthy alternative to chocolate Easter eggs – and easy for children to make, with a little supervision. Store them in the fridge, covered with plastic wrap, and eat within 2 -3 days.
Ingredients
- free range or organic eggs 8 -12, at room temperature
- black tea 4 tablespoons
- salt 2 tablespoons
- orange peeled rind
- star anise 3 cloves
- soy sauce 80ml
- cinnamon sticks 2
- five spice powder 1/4 teaspoon
Place the eggs in a large saucepan and cover with cold water. Bring to the boil and simmer gently for 12-15 minutes. Cool, then tap the shells gently with a spoon so that the shells form tiny mosaic patterns. Return the eggs to the saucepan, cover with warm water and add the remaining ingredients. Bring to the boil and simmer gently for 1 – 1 1/2 hours. Leave to cool. Remove shells from the eggs and admire their beautiful marbled appearance.