Marble Tea Eggs

Serves  4-6
A tapas-style dish with a modern twist!
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Teas eggs are so important in Chinese culture.  My fondness for eggs coupled with the love of my heritage inspired me to create this as a special tapas-style dish with a uniquely modern spin.

Ingredients

4
large whole eggs
60 g
orange or black tobiko (flying fish caviar)
1 clove
star anise
2 sticks
cinnamon
4
black tea bags
2 cups
soya sauce/ tamari
4 cups
water
2 tsp
sugar
20 g
pea shoots for garnish

Instructions

  1. In a medium pot, fill with water and bring to a boil.  Once water is boiling add eggs gently to the pot and cook for 8 minutes maximum.
  2. Remove eggs immediately and run under cold water.
  3. Soak eggs in the cold water bath until they have completely cooled.
  4. Once cooled, using the back of a teaspoon, gently crack the surfaces of the eggs.
  5. Do not crack and remove eggshells.
  6. Using the back of the spoon in a tapping motion, create a web of cracks but keep the eggshells/eggs fully intact.
  7. Leave off to the side.
  8. In a medium pot on medium-high, add soya sauce/tamari to water and bring up to a quick boil.
  9. Once boiling, lower the heat to a simmer.
  10. Add anise, cinnamon sticks, tea bags and sugar.
  11. All mixture to simmer and steep for 20-25 minutes on low heat.
  12. Turn off the heat, add eggs.
  13. Let solution with eggs stand for 20-30 minutes or until cooled.
  14. Cover and let it marinate and steep in the fridge overnight.
  15. The next day, strain and remove eggs from the solution and drain.
  16. Remove shells slowly and plate on top of pea shoots like a green nest base.
  17. With a demitasse spoon, garnish the top of the egg with tobiko.

Nutrition
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