Chinese Marbled Tea Eggs are beautiful an easy to make. The first time I saw marbled tea eggs, I was intrigued. How was the marbled pattern made? Little did I know just how simple the process was. Eggs are hard boiled, then cracked all around. The cracked hard boiled eggs are then steeped in a flavorful soy sauce marinade.
Tomorrow is Chinese New Year and I’ve got one more recipe to share with you ~ Chinese Marbled Tea Eggs. Marbled Tea Eggs symbolize prosperity and fertility in the Chinese culture, so it’s only fitting that they be served for Chinese New Year.
As you might have read in my Coconut Sticky Rice post, there are lots of traditions celebrated and symbolic foods eaten during the Chinese New Year, which lasts for 15 days.
A few years ago, I made these Chinese Marbled Tea Eggs as part of an Auspicious Chinese New Year Chicken Noodle Soup for a cooking class at our senior center. I dug this picture out of my archives.
I tried to include as many “good luck” foods as I could into a noodle soup bowl:
Chicken (cooked whole) – prosperity, togetherness as a family
Bamboo Shoots – wealth
Shitake Mushrooms – longevity
Tea Eggs – prosperity, fertility
Green Vegetables – close family ties
Noodles – longevity
Chinese dumplings – wealth
If you want to try this at home, you can simply cook boneless chicken breasts using my Slow Cooker Chinese Soy Sauce Chicken Wing recipe (of course, you can cook this on the stovetop if you’re in a hurry), and add the shitake mushrooms and shredded bamboo shoots to the sauce. When you’re ready to eat, heat some chicken broth up and add some green vegetables (baby bok choy is my favorite, but spinach would work too), cooked noodles and cooked dumplings to reheat. Top with sliced Chinese Soy Sauce Chicken, Shitake Mushrooms, Bamboo Shoots and a Chinese Marbled Tea Egg.
It’s like Chinese New Year in a bowl. 🙂
Chinese Marbled Tea Eggs
- 8 large eggs
- 4 black tea bags Oolong or English Breakfast Tea, strings cut off
- 3 star anise
- 3 tablespoons gluten-free soy sauce
Place eggs in a saucepan with water to cover; bring to a boil, then reduce heat to medium. Cook for 1 minute. Remove from heat; let sit for 15 minutes.
Put eggs in a bowl of cold water for one minute.
Remove eggs from cold water bath and tap eggs all over with the back of a spoon.
Place tea bags, star anise and soy sauce in a saucepan; place eggs in saucepan and add water to cover.
Bring pot to a boil; then reduce heat to low and let simmer for 2 hours.
Let eggs and sauce cool to room temperature.
Serve by removing shell and cutting eggs into halves or quarters. For deeper color, let eggs soak in sauce overnight in the refrigerator.
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