Marbled tea eggs recipe



So you are up to your eyeballs in chocolate but still want to have an eggy Easter?  How about these sure-to-impress tea-marbled quail eggs?

They combine the Asian tradition of marbled eggs with tea gastronomy. A simple, but stunning starter or combine with a quail salad for extra points.  I'm sure this would work with any kind of egg so don't be put off by having to source quail eggs.



Dilmah Soaked Quail Eggs

Ingredients:

2 tablespoons of Dilmah Ceylon tea
15ml dark soy sauce
100ml light soy sauce
2 cloves
2 star anaise
1.5l chicken stock
20 quail eggs


Method:

  • Add all the ingredients, except for the quail eggs, into a pot and simmer for 20 minutes.
  • Place the eggs in the liquid and cook for a further ten minutes.
  • Remove the eggs and gently crack but do not peel
  • Return the eggs to the liquid for 1 hour (and up to 3)
  • Peel the eggs when ready to serve