Chinese Marbled Tea Eggs Recipes

Steps:

• Combine the tea bags, water and teriyaki sauce in medium saucepan, add eggs.
• Bring to full boil over high heat.
• Remove from heat; cover tightly and let stand for 20 minutes.
• Remove eggs, reserving the liquid.
• Place eggs under cold running water until cool enough to handle.
• Gently tap each eggshell with back of a metal spoon until eggs are covered with fine cracks (do NOT peel the eggs).
• Return the eggs to the reserved liquid.
• Bring to a boil; reduce heat, cover and simmer 25 minutes.
• Drain off liquid and refrigerate eggs until chilled (about 1 hour).
• Peel carefully before serving.

Steps:

• In a large saucepan, combine eggs and 1 teaspoon salt; cover with cold water. Bring to a boil, reduce heat, and simmer for 20 minutes. Remove from heat, drain, and cool. When cool, tap eggs with the back of a spoon to crack shells (do not remove shells).
• In a large saucepan, combine 3 cups water, soy sauce, black soy sauce, salt, tea leaves, star anise, cinnamon stick, and tangerine zest. Bring to a boil, then reduce heat, cover, and simmer for 3 hours. Remove from heat, add eggs, and let steep for at least 8 hours.