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Smoky Marbled Tea Eggs Featuring: Lapsang Souchong & Assam BGOP |
Our version of the classic tea egg, a long standing and beautiful Chinese recipe. These eggs are amazing on their own, but are also a phenomenal addition to homemade ramen or pho. And it's a surprisingly simple thing to do!
INGREDIENTS:
12 eggs
7 tsp Lapsang Souchong
2 tsp Assam GBOP
1 bay leaf
2 tsp licorice root (optional)
1 cinnamon stick
3/4 cup soy sauce
2 tbsp brown sugar
2 tsp salt
INSTRUCTIONS:
1 - fill a sauce pan with water, make sure it's large enough to hold all your eggs, do not put the eggs in yet
2 - add all ingredients, except for the eggs, and bring to a boil
3 - once boiling, turn down the burner and simmer for 12 minutes
4 - gently add the eggs with a slotted spoon, simmer for 6 minutes and 30 seconds
5 - gently remove eggs and add to an ice bath immediately, do not dicard the contents of the pot (the brine)
6 - once the eggs hae cooled, very lightly crack the shells with the back of a spoon - we reiterate: very gently
7 - once the brine has cooled, add it to a container that can fit in your fridge, then gently add the eggs back in
8 - let the eggs sit in the brine, refrigerated, for 24-48 hours
