Chinese Marbled Tea Eggs
- Ready In:
- 2hrs 15mins
- Ingredients:
- 4
- Serves:
-
8
ingredients
directions
- Combine the tea bags, water and teriyaki sauce in medium saucepan, add eggs.
- Bring to full boil over high heat.
- Remove from heat; cover tightly and let stand for 20 minutes.
- Remove eggs, reserving the liquid.
- Place eggs under cold running water until cool enough to handle.
- Gently tap each eggshell with back of a metal spoon until eggs are covered with fine cracks (do NOT peel the eggs).
- Return the eggs to the reserved liquid.
- Bring to a boil; reduce heat, cover and simmer 25 minutes.
- Drain off liquid and refrigerate eggs until chilled (about 1 hour).
- Peel carefully before serving.
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RECIPE SUBMITTED BY
Mercy
Longwood, FL
Greetings everyone!
My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years.
I enjoy cooking simple dishes with simple ingredients.