Page 22 - 2016TOHCookbook

TeaEggs
Lin Family | BROOKLINE, MA
“Tea eggs, also called marbled eggs, are distinctive looking and easy to make. Serve them as a snack, with a dim sum lunch, for breakfast, on Easter morning, or during the Chinese New Year season.” WAN HSUAN LIN
INGREDIENTS
Makes 6 eggs
6 large eggs
3 1⁄2 cups cold water
1 teaspoon salt
2 tablespoons soy sauce
1⁄2 cup brewed black tea
2 star anise, broken into individual pieces 1 cinnamon stick
PREPARATION
1. Place the eggs in a saucepan with the water, making sure that there is at least 1⁄2 inch of water above the eggs. Cover and bring to a rolling boil. Remove from heat and let the eggs stand in the hot water for
15 to 20 minutes.
2. Remove the eggs and place under cold running water to cool. (Reserve the water in the pan.)
3. Tap the hard-boiled eggs gently with the back of a spoon to make a series of cracks all over the eggshells, while making sure the shell remains intact. (If the shell does come off, don’t worry—it just means that egg will have a darker color than the others.)
4. Bring the water in the pan back to a boil over high heat. Add the salt, soy sauce, tea, star anise and cinnamon. Add the eggs, lower the heat to low and simmer, stirring occasionally, for 2 hours. Remove from heat and let the eggs sit in the hot liquid until ready to serve.
PAGE 18 | UMASS DINING