Tea eggs are infused with flavor while boiling and have a beautiful, quail-egg-like appearance of marbleization.
Course Eggs
Cuisine Fusion
Prep Time 30 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 12eggs
Calories 300kcal
Ingredients
Quail eggs - 12, or regular eggs
Loose Earl Grey Tea Leaves - 2 tablespoons
Fresh oregano leaves - 1/4 cup
Fresh rosemary leaves - 1 tablespoon
Lemon - 1/2 lemon, cut in wedges
Pot of water - enough to cover the eggs
Instructions
Place enough cold water in a pot to cover the eggs of your choice. Add the quartered lemon wedges. Rough chop the herbs and lay those in the pot of water with the eggs and then add the tea leaves.
Bring to a slow boil and let simmer for 7 minutes. Remove from the heat and allow to cool with everything in the pot. When ready to peel, remove the eggs and place in a bowl of ice water for a few minutes before peeling.
Notes
For a more intense marble on the eggs, boil the eggs just 3 minutes. Remove from heat and with each egg at a time in one spoon, tap all around the egg with another spoon and put back into the pot. Once each egg has been lightly tapped and cracked, bring back to a boil and allow to simmer another 4 minutes. Follow the remaining instructions as above.