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Have you ever tasted a Chinese tea egg? These marbled eggs are a popular Chinese snack cooked in a soy and tea broth. If you enjoy a dash of soy sauce on your hard boiled eggs like, you will love this Chinese deviled tea eggs recipe. If you have never had the pleasure of tasting a marbled tea egg, this recipe makes for a great introduction. Plus, these are a great snack to have around the house.
When we were invited to a party over the weekend, I immediately thought of marbled tea eggs as an appetizer. Since I didn’t want to serve whole eggs, I came up with the idea of making deviled tea eggs. These turned out amazing and I had to keep the Joe from devouring every one of them before we got to the party. I’m happy to share that these were a huge hit and I hope you will give it a try.
Chinese Deviled Tea Eggs
Servings:Â 12
Ingredients:
12 large eggs
1 tablespoon loose black tea leaves
1/4 cup gluten free soy sauce
1 bay leaf
2 star anise
3 tablespoon mayonnaise
3 tablespoon reserved cooking liquid
Instructions
Step one:Â Place 12 eggs in a pot large enough to hold all the eggs in one layer. Add enough water so when you place your index finger on an egg, the water comes up to your second knuckle. Bring the water to a boil and turn the heat down. Simmer the eggs for 5 minutes.
Step two:Â Drain the water and allow the eggs to sit until they are cool enough to handle. Crack all the eggs, but do not remove the shell. My favorite method is to gently roll the eggs along a flat surface. Place all the cracked eggs into the same pot used in step one.
Step three:Â Add enough water to barely cover the cracked eggs then add tea leaves, soy, bay leaf and star anise. Bring pot to a boil and turn the heat to low. Allow the eggs to simmer in the liquid for one hour. Turn off the heat and let the eggs come to room temperature. Cover the pot and refrigerate overnight, this allows the eggs to really absorb the flavors.
Step four:Â Remove all the eggs from the pot and taste the reserved liquid. If it tastes watery, bring it to a simmer and reduce it for five to ten minutes. Taste the liquid every five minutes to make sure it is not over reduced. Once you are happy with the taste, turn off the heat and allow the liquid to come to room temperature.
Step five:Â Peel all the eggs and slice them in half. Remove the yolk and place in a separate bowl. Add mayonnaise and reserved cooking liquid. Mash the mixture with a fork until it is well combined.
Step six:Â Spoon yolk mixture into egg white and refrigerate for an hour before serving. This allows the yolk mixture to develop more flavor. Serve eggs at room temperature.
