I love celebrating Chinese New Year, and it is a tradition for us. Several years back, I came across a recipe for Chinese Tea Eggs and decided to try my hand. Simple, colorful and a lively addition to our yearly menu and celebration. In Northern China, Chinese Tea Eggs symbolize gold nuggets for the Chinese New Year representing wealth, prosperity and fertility. This recipe posting is for an amazing person, woman and artist - Pamela Joy Trow-Johnson. May your 2016 be filled with an abundance of wealth and prosperity. Losar Tashi Delek.
Chinese Marbled Tea Eggs ~~
Ingredients:
8 white organic eggs
¼ cup black tea (I used an organic Black Mango Ceylon)
2 Tablespoons of Tamari
2 star anise
1 cinnamon stick (or 1 Tablespoon cinnamon chips)
5 cloves
4 – 5 cardamom pods (= ½ teaspoon)
1 tablespoon multi colored peppercorns
1 teaspoon fennel seeds
2 slices of fresh ginger
Directions:
Gently place the eggs in a medium pot and fill with cold water to cover the eggs by 1-inch. Bring the pot to a boil, lower the heat and let simmer for 6 minutes.
Remove the eggs from the stove top, running cold water over them to cool. When acceptable to touch, using the back of the teaspoon, gently tap the eggshell to crack the shell all over. The more you tap, the more intricate the design. Do this with a delicate hand to keep the shell intact.
Return the eggs to the pot, refill with water add in the remaining ingredients. Bring the mixture to a boil and immediately turn the heat to low. Simmer for 2 hours minimum.
Remove eggs – strain the liquid from the tea / spice blend. Crack eggs and store in a glass jar – I have about an inch of the liquid on the bottom.
Enjoy!!
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