Marbled eggs

Name: Marbled eggs
Yield: 4
Ingredients: 4 large Eggs (Main); ½ cup Soy sauce (Main); 1 Cinnamon stick; 2 Star anise (Main); 2 Black tea bags (Main); 1 tsp Black peppercorns; 1 tsp Sugar

Makes: 4

Jan Bilton

Food writer and cookbook author.

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Marbled eggs symbolise fertility and wealth and are often served at Chinese New Year.

Ingredients

4 large	Eggs (Main)
½ cup	Soy sauce (Main)
1	Cinnamon stick
2	Star anise (Main)
2	Black tea bags (Main)
1 tsp	Black peppercorns
1 tsp	Sugar

Directions

Place the eggs in a small saucepan and add enough hot water to cover by about 2cm. Bring to the boil and simmer for 3 minutes.
Retain the cooking water in the saucepan. Using a slotted spoon remove the eggs and cool under running water.
Using the back of a teaspoon, gently tap the eggshells so they crack all over. Keep the shell intact. Return to the saucepan and add the remaining ingredients. Simmer gently for 30 minutes. Cover, cool and refrigerate for several hours.
Carefully remove the shells to reveal the marbled effect on the eggs. Serve as part of a meal, a snack or add to a salad.