Let’s make these marble eggs to celebrate Easter. This is another version of marinated eggs, a different type of recipe than the one that I posted previously. The one that I posted a few days ago was an Indonesia traditional recipe, and this one is a famous Chinese egg recipe. They taste different with different method and ingredients, but they are both really good.
These eggs are even good enough for just snacking, you’ll eat them without adding anything, but also good as side dishes for porridge, noodle soup, chicken soup, braised chicken and tofu, etc. The longer you marinade the eggs, the thicker and bolder the marble pattern you will get. In where I live, I can get this dish easily in hawker centers and wet markets, but still, I always make my own at home to make sure that I’ll get new and fresh batches of eggs. Besides, it’s easy and fun to make.
Ingredients:
- 12 hard boiled eggs (I like to steam my eggs because it is easier to peel)
- 750 ml water
Spices and seasonings:
- 1 tbsp loose tea leaf
- 2 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing rice wine
- 2 sticks of cinnamon (around 3 cm each)
- 3 bay leaves
- 2 dried chili
- 3 star anise
- 5 cloves
- 1/2 tsp Sichuan peppercorn
- 1 tbsp brown sugar
- 1 tsp salt
- orange peel from 1 small orange
Method:
- Prepare a medium sized pot and add water and all the spices and seasonings. Bring the mixture to a boil, then simmer for about 3 minutes. Turn off the heat and let cool
- After the eggs are cooked, transfer the boiled eggs to a bowl of cold tap water to stop them from being further cooked. Once they are cooled enough, gently crack the egg shells all around with the back of a small spoon
- You can put the eggs in the pot or use a container or tall jug that can fit all the eggs. Make sure the marinade fully covers the eggs
- Marinade for at least 12 hours and up to 36 hours. Cover with a lid. If you marinade more than 12 hour, refrigerate the eggs
- Peel and serve`
Making memories in every dish 