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Easter Brunch Recipe Idea: Marbled Tea Eggs!

This Easter, try a charming new recipe for boiled eggs. Marbled tea eggs taste wonderful on top of rice with some sauteed spring greens or as a snack. This recipe is a popular homemade snack in Chinese cuisine, and lends itself perfectly for bringing on a picnic or serving at Easter brunch.

This version steeps hard boiled eggs in a liquid of tea, soy sauce and spices, giving the eggs an interesting appearance and a lovely, savoury flavour.


8 large eggs
4 tablespoons of Ceylon Uva Highland or Magnolia Oolong
1 teaspoon Chinese five-spice powder
1/2 tablespoon rock sugar (or granulated sugar)
2 teaspoons salt
4 teaspoons soy sauce


Put eggs in a pot of cold water to cover them. Bring water to a boil then reduce the heat. Simmer for 6 minutes. Drain the eggs. Cool them down under running water. When they are cool enough to touch, gently crack the egg shells all around using the back of a spoon or tapping against the counter top.
Put eggs back into a clean pot. Add all the other ingredients and water enough to cover the eggs. Bring water to a boil then turn down the heat and simmer for 10 minutes.
Transfer everything into a glass or ceramic container. Leave to steep for at least 12 hours. You may keep in the fridge for up to 4 days. For warm eggs, heat up the egg in the liquid.