Tuesday, August 28, 2012

Tea Infused Marbled Eggs

Kirsten Kristensen, the current President of the Mid Atlantic Tea Business Association prepared Tea Infused Marbled Eggs as her contribution to the 'Eat Tea' pot luck gathering.  Kirsten is a Tea Coach and Certified Tea Specialist, having achieved all 4 levels of certification from STI (Specialty Tea Institute).  Her business, Tea4U LLC, keeps her very busy presenting educational and entertaining programs on tea, consultations, and promoting the health benefits of tea.  In addition, she and her husband recently restored a 150 year old house in Oakhurst, NJ and opened The White House which provides the opportunity for tea events and a retail shop.  You can also friend Tea 4 U on Facebook.

Kirsten has graciously shared her recipe for Tea Infused Marbled Eggs.  They produce a beautiful mottled tea stained flavored egg.

Tea Infused Marbled Eggs
12 eggs
5 g black tea leaves, e.g. Assam (~4 tsp)
5 g oolong tea leaves, e.g. Fancy Oolong (~8 tsp)
2 whole star anise or 1 tsp anise seeds
1 stick cinnamon
1 tsp black pepper
2 tsp salt
(4 tbsp soy sauce – optional)
3 cups of water for the spice mix
Hard boil the eggs and set them aside (do not peel them). Combine all the other ingredients in a saucepan and bring the mixture to a full boil.  Gently tap each egg with the back of a metal spoon until they are cracked all over 9the more cracks, the more marbled the eggs will be).  Add the cracked hardboiled eggs to the spice mixture.  Bring to a boil and let the eggs simmer in the mix for about 30 minutes.  Drain and peel the eggs. Serve them hot or cold.  (P.S.  The used tea mix and egg shells can be used in your compost.)


Marilyn Miller said...

Now I know who Kirsten Kristensen is, thanks! We have a couple women that make marbled eggs infused with tea for our WuWo gatherings. I have made them for Easter teas. What a treat and yummm!

Angela McRae said...

I noticed those on here the other day and thought how beautiful they are!