Marbled Tea Eggs are a very popular snack in China and Taiwan. The last time I was in Taiwan, I remember seeing these eggs simmering away in large pots at every 7-11 or Family Mart convenience store I visited. They have such a unique fragrance and taste thanks to the hours of steeping in tea leaves and five spice flavors.
Surprisingly, these are so easy to make at home. Cook them up in big batches and keep the rest in the fridge for a protein filled snack. For extra marbling, you can even let the eggs sit in the sauce mixture overnight in your refrigerator.
TIP: Making the marbling is the fun part of this recipe (besides eating the tea eggs). Use the back of a spoon to firmly crack the soft boiled eggs. If a small piece of the shell comes off, that's okay . . . it just makes them more unique and interesting. :)
I was really excited to work with Teabox on this recipe. In my video, I used Teabox's Margaret's Hope Spring Black loose leaf Darjeeling tea. It's a full-bodied tea with the aroma of Jasmine, sweet greens and mango.
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