Free Sample on orders over $35

Free shipping on orders over $75

FREE SHIPPING on all orders for World Spice+ members!
Small Batch, Grand Flavor • Est. 1995

Marble Tea Egg

Marble Tea Egg
If you want to take the mystery out of Chinese cooking, then Phoenix Claws and Jade Trees by Kian Lam Kho is the book for you. Full of step-by-step basic cooking methods and techniques, this book also provides an excellent overview to ingredients that you might not be familiar with. Kian Lam Kho's recipes range from simple to more complicated, but all are well worth trying. This Marble Tea Eggs recipe is an example of one that is easy to make, and results in a spectacular dish when served.

From the Author: "Found in just about every corner convenience store all over China, this tea egg is a popular snack food that is also commonly served as an appetizer at formal banquets. Any Chinese red or green tea works well with this recipe, but do not use black tea, as it can make the eggs too bitter.

Ingredients

  • 1/4 cu Shaoxing cooking wine
  • 1 tablespoon dark soy sauce
  • 2 tablespoons soy sauce
  • 3 tablespoons Chinese green or red tea leaves
  • 1 (2-inch) square of dried tangerine peel
  • 1 (2-inch) square of Cassia Stick Cinnamon 
  • 2 whole Star Anise 
  • 1 teaspoon sugar
  • 6 large eggs

Directions

Put all the braising broth ingredients in a pot with 4 cups water and bring to a boil. Turn the heat to low and simmer the broth for about 30 minutes. Filter the braising broth through a fine-mesh sieve into another pot and discard all the aromatics and spices.

Put the eggs in a separate pot and add enough water to cover them completely. Slowly bring the water to a simmer and then cook for about 10 minutes. Drain the eggs and crack the shells but do not peel them.

Put the eggs in the strained braising broth and simmer for 40 minutes. Remove the pot from the heat and let them cool completely. Transfer the cooled eggs along with the broth to a covered container and store the eggs, submerged in the broth, in the refrigerator.

Peel each egg and cut t hem into 6 wedges each. Pour a little bit of the braising broth over the eggs, and serve cold.

Tags: Asian Cinnamon Sticks Easy Eggs Green Tea Side Dish Snack Star Anise
Previous Post Next Post

Related Posts

Kharcho Chicken and Rice Soup

Kharcho Chicken and Rice Soup

10 min

This soup comes together quickly with the help of rotisserie chicken and leftover rice. The star of this soup is the Georgian Kharcho spice blend, which brings a deep, aromatic warmth to the dish. The earthy fenugreek adds a subtle bitterness that balances perfectly with the smoky paprika and the citrusy, slightly sweet notes of coriander. These spices, traditionally used in Georgian cuisine, meld beautifully with the tender chicken and hearty rice, creating a rich, satisfying soup that’s full of bold, comforting flavors. 

Learn more
Kharcho Kidney Beans

Kharcho Kidney Beans

10 min

Inspired by the Georgian dish lobio, these beans deliver bold flavors with the warmth of our Kharcho spice blend and the crunch of walnuts. While they’re a perfect filling for khachapuri, they're equally delicious served on their own with flatbread for a hearty, vegan meal. Mashed to a chunky texture, the beans are infused with the rich flavors of paprika, garlic, and Kharcho, creating a comforting and flavorful dish that's easy to prepare and full of authentic Georgian taste.

Learn more
Tunisian Tuna Salad with Tabil Spice

Tunisian Tuna Salad with Tabil Spice

20 min

This salad is a colorful celebration of flavors! The Tabil spice brings a vibrant, earthy note that complements the albacore tuna and crisp veggies. With the bright zing of lemon juice and the rich depth of olive oil, each bite is a fresh, zesty taste explosion.

Learn more