TEA-MARBLED EGGS WITH SOY BALSAMIC MAYONNAISE
Tea-marbled eggs are a time-honored part of Chinese cuisine. The outer shell of a hard-boiled egg is cracked (but not removed), and the egg is then soaked in tea, which gives it a lovely marbled appearance and subtle smoky flavor. We found traditionally cooked tea-marbled eggs - usually simmered for an hour - were too tough for our taste; this method yields more tender whites.
Categories Tea Egg Cocktail Party Halloween Mayonnaise Soy Sauce Boil Gourmet
Yield Makes 12 hors d'oeuvres
Number Of Ingredients 8
Steps:
- Cover eggs with cold water by 1 inch in a 2- to 3-quart saucepan and bring to a rolling boil, partially covered. Remove from heat and let eggs stand, covered, 10 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes (to cool). Gently tap shell all over with back of a spoon to lightly crack (do not peel). Do not tap too hard or tea liquid will seep into shell instead of just staining cracks.
- Bring soy sauce, sugar, and water to a boil in saucepan, stirring until sugar is dissolved, then add tea bags. Reduce heat and simmer, covered, 10 minutes. Add eggs (and more water if eggs are not completely covered by liquid) and simmer, covered, 10 minutes. Remove pan from heat and let eggs stand in liquid, uncovered, until cool, then chill at least 2 hours. Lift eggs from liquid and peel. Reserve 2 tablespoons cooking liquid and discard remainder.
- Whisk vinegar and reserved cooking liquid into mayonnaise and serve with eggs. Present eggs whole, then quarter for dipping. (Yolks may have a dark ring.)
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Olamide Awogbami
[email protected]The soy-balsamic mayonnaise was too overpowering for me.
Woodly A
[email protected]I'm not sure what I was expecting, but these eggs were definitely not it. The flavor was just strange.
Naqash Nouman
[email protected]These eggs are a great way to use up leftover hard-boiled eggs.
My Life 8095
[email protected]I made these eggs for my kids, and they loved them!
Annakay Burnett
[email protected]These eggs are a fun and easy way to dress up a deviled egg platter.
Tariq Ullah
[email protected]I'm going to try making these eggs with different types of tea.
Gamer carter
[email protected]These eggs are a great appetizer or snack.
Raheemali Raheemali
[email protected]I love the contrast between the dark tea-marbled eggs and the light, creamy mayonnaise.
Jamarcus Murry
[email protected]The tea marinade really infuses the eggs with flavor.
Lydia Tanya
[email protected]I'm not a big fan of hard-boiled eggs, but these tea-marbled eggs were surprisingly delicious.
Gabe Sanchez
[email protected]These eggs are a great way to add a touch of elegance to a simple meal.
Ibrahim Muhammad
[email protected]I made these eggs for a picnic, and they were the perfect finger food.
Brandy Bailey
[email protected]These eggs are a great way to use up leftover tea.
Lilly Brumfield
[email protected]I used lapsang souchong tea for the marinade, and it gave the eggs a really nice smoky flavor.
Ann Ugoji
[email protected]The soy-balsamic mayonnaise is a game-changer. It's so much more flavorful than regular mayonnaise.
Oscar Neal
[email protected]These eggs are so easy to make, but they look so impressive. I'm definitely going to be making them again for my next party.
Adnan Fiaz
[email protected]I love the unique flavor of these eggs. The tea marinade gives them a subtle smokiness that pairs perfectly with the tangy mayonnaise.
Badua Charles
[email protected]These tea-marbled eggs were a real hit at my Easter brunch! The soy-balsamic mayonnaise was the perfect complement to the rich, savory eggs.