Mediterranean Mandarin Tea Infused Marbled Eggs

Mediterranean Mandarin Tea Infused Marbled Eggs

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Easy to make, this is an alternative to hard-cooked eggs served with afternoon tea and during Easter.

  • Sub Category Name
    Food
    Main Courses
    Savory
  • Recipe Source Name
    Tea Inspired Festivities
  • Festivities Name
    Lantern / Yuanxiao Festival

Ingredients

  • 12 large eggs
  • 12g t-Series Dilmah Mediterranean Mandarin Tea
  • 1 tsp wolfberries, soaked in water for at least 5 minutes
  • 1 small piece, Chinese Angelica Root or dang gui (Angelica sinensis)
  • 2 cinnamon sticks
  • 2 whole star anise
  • 6 cloves
  • 6 peppercorns, lightly bruised
  • 100ml light soy sauce
  • 1 tsp sugar
  • 1 tsp salt
  • 8 cups of water

Methods and Directions

  • Place eggs in a large pan, in a single layer, with enough cold water to cover the eggs.
  • Bring to a boil (about 2 minutes), turn off the heat and cover with lid for 7 minutes.
  • Remove and place under cool running water for minutes.
  • Drain and gently crack the eggshells all over by rolling them over a paper towel or using the back of a spoon.
  • Ensure the exterior of the eggs form even cracks but be careful to leave the entire shell still intact.
  • In a large pot, add the remaining ingredients (tea, wolfberries, Chinese Angelica Root, cinnamon, star anise, cloves, peppercorns, soy sauce, sugar, salt and water) and bring to a boil.
  • Arrange the eggs to occupy one layer in the pot.
  • Simmer for about 2-3 hours.
  • Allow to cool.
  • Drain and remove shells from the eggs.

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