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Chinese Marbled Tea Eggs Recipe

February 18, 2015 by Jeanette 13 Comments

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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.
Chinese Marbled Tea Eggs - these beautiful eggs are flavored with star anise and soy sauce

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.

Chinese Marbled Tea Eggs - these beautiful eggs are flavored with star anise and soy sauce

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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.

Chinese Marbled Tea Eggs - these beautiful eggs are flavored with star anise and soy sauce

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 - these beautiful eggs are flavored with star anise and soy sauce
Print

Chinese Marbled Tea Eggs

Cuisine Chinese

Ingredients

  • 8 large eggs
  • 4 black tea bags Oolong or English Breakfast Tea, strings cut off
  • 3 star anise
  • 3 tablespoons gluten-free soy sauce

Instructions

  1. 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.
  2. Put eggs in a bowl of cold water for one minute.
  3. Remove eggs from cold water bath and tap eggs all over with the back of a spoon.
  4. Place tea bags, star anise and soy sauce in a saucepan; place eggs in saucepan and add water to cover.
  5. Bring pot to a boil; then reduce heat to low and let simmer for 2 hours.
  6. Let eggs and sauce cool to room temperature.
  7. Serve by removing shell and cutting eggs into halves or quarters. For deeper color, let eggs soak in sauce overnight in the refrigerator.

If you like this recipe for Chinese Marbled Tea Eggs, you might also like:

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Filed Under: Asian, Chinese New Year, Clean Eating, dairy-free, gluten-free, vegetarian Tagged With: Asian food, Auspicious Chicken Vegetable Egg Noodle Soup, auspicious meal, Chinese New Year, tea eggs

« Recipe for Homemade Chicken Soup Full of Love
10 Symbolic Chinese New Year Recipes »

Comments

  1. Angie@Angie's Recipes says

    February 18, 2015 at 9:05 am

    I think these are the BEST marbled eggs I have ever seen! Well done, Jeanette.
    And Happy Chinese New Year to you and your family!
    Angie

    Reply
    • Jeanette says

      February 18, 2015 at 5:45 pm

      Thanks Angie 🙂 Happy New Year!

      Reply
  2. Laura O |Petite Allergy Treats says

    February 18, 2015 at 10:20 am

    Wow that’s so cool! I don’t know much about Chinese traditionals or New Year’s food but I love learning more from you.

    Reply
    • Jeanette says

      February 18, 2015 at 5:46 pm

      Laura – there are so many traditions – I think it’s an excuse to eat a lot of good food 🙂

      Reply
  3. Shashi at RunninSrilankan says

    February 18, 2015 at 3:04 pm

    These Chinese Marbled Tea Eggs are gorgeous, Jeanette!
    In Sri Lanka we have a lot of traditions about food and luck – I am curious, what foods do y’all advocate for good health?

    Reply
    • Jeanette says

      February 18, 2015 at 5:16 pm

      Shashi, I love learning about traditions from other countries. When I was growing up, I remember there were certain foods that you were supposed to eat when you were sick – they have foods they consider “hot” or “cold” to balance your health. There are lots of herbs, special ingredients they use too. I’m not too familiar with most of them unfortunately.

      Reply
  4. Medha @ Whisk & Shout says

    February 18, 2015 at 7:38 pm

    Wow these are so beautiful and unique!

    Reply
    • Jeanette says

      February 18, 2015 at 8:30 pm

      Thank you Medha – they’re really quite easy to make – hope you have a chance to try them.

      Reply
  5. Arman @ thebigmansworld says

    February 19, 2015 at 2:25 am

    I used to hate these growing up but now- They are one of my favourite traditions. Yours look gorgeous, Jeanette!

    Reply
  6. Kelly says

    February 19, 2015 at 6:53 am

    These marbled eggs are beautiful, Jeanette! Love your noodle bowl too! Happy New Year to your and your family!

    Reply
    • Jeanette says

      February 25, 2015 at 7:30 am

      Thanks Kelly – I tried to stuff as many “good luck” foods into this bowl 🙂

      Reply
  7. The Blogger Network says

    February 24, 2015 at 12:52 pm

    Jeanette,
    I’m wondering can you use different teas to make these eggs? How would that influence flavor? Any thoughts?

    Steve from the Blogger Network

    Reply
    • Jeanette says

      February 25, 2015 at 7:30 am

      I do think the flavor of the eggs would be slightly different depending on the tea you use. I like the darker more robust ones.

      Reply

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