Chinese Marbled Tea Eggs

"This Asian appetizer gives regular hard-boiled eggs new life. The cooking time includes sitting and cooling time."
 
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Ready In:
2hrs 15mins
Ingredients:
4
Serves:
8
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ingredients

  • 8 black tea bags or 3 tablespoons loose black tea leaves
  • 3 cups water
  • 12 cup teriyaki sauce
  • 8 eggs, at room temperature
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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

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.
 
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