|Cookbook Title: The Opera Lover’s Cookbook|
The centuries old Chinese technique of marinating eggs in tea and spices makes them look like beautiful marble.
Different types of teas yields different colors. Green tea makes lovely yellow shades, Red Zinger purple hues, Lemon Zinger green striations, and black tea an assortment of golden brown tones. You can try this technique with any sort of egg-- chicken, duck or even with delicate and delicious quail eggs.
Accompany the tea eggs with tiny bowls of salt, like orange tinged Hawaiian salt or flavorful gray salt. Serve the eggs with flaked dulse, dried red seaweed that has a lovely purple cast and a delicate briny taste.a
5 bags or 5 heaping teaspoonfuls tea
3 tablespoons soy sauce
2 tablespoons sugar
3 whole star anise or 1 teaspoon anise seed
1 teaspoon black peppercorns
1 teaspoon whole cloves
1 teaspoon fennel seeds
1 2-inch cinnamon stick
6 eggs, hard-boiled
Steep the tea in 2 cups of boiling hot water in a bowl large enough to hold all the eggs. Remove the tea bags or strain, if using loose tea.
© Francine Segan, Opera Lovers Cookbook (Stewart,Tabori & Chang, 2006)
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