Chinese Marbled Tea Egg

Ingredients

• Eggs
• Water
• Egg
• Boiling water

Directions

1. Bring a medium sized pot of water to a boil, enough to cover the eggs by an inch..
2. Remove eggs from the fridge to bring down in temperature a bit while the water comes to a boil.
3. Once the water is boiling, gently and slowly lower the eggs into the water. Set a timer for 10 minutes for a medium-hard boil.
4. Remove the eggs (leaving the water in the pot) and let cool under running water.
5. Using the back of a teaspoon, gently tap the eggshell to crack the shell all over. The more you tap, the more intricate the design. Do this with a delicate hand to keep the shell intact.
6. To the same pot with the boiling water, return the eggs and add the remaining ingredients.
7. Bring the mixture to a boil and immediately turn the heat to low.
8. Simmer for 40 minutes, cover with lid, and let eggs steep for a few hours to overnight.
9. The longer you steep, the more flavorful and deeply marbled the tea eggs will be.
10. I like to steep for 5 hours, but my mom prefers overnight!