This Asian-inspired treat not only makes a stunning presentation... they're easy to make and taste fantastic.
Warning: Delicious and highly addictive!
Step 1: Ingredients You'll Need:
6 Hard-boiled Eggs
6 Orange-spiced Tea Bags (or any flavor of Black Tea.)
1/4 Cup Balsamic or Black Vinegar
1/4 Cup Dark Brown Sugar (Packed)
2 T Salt or 1/4 Cup Soy Sauce
1 tsp Ground Cinnamon
4 Cups Water
3 Drops Black Food Coloring (Optional)
Step 2: Hard-boiling Your Eggs.
Place your eggs in a saucepan and cover with cold water.
Bring water to a rapid boil over high heat. Reduce heat to medium-low and simmer gently for 14 minutes.
Using a slotted spoon, immediately place boiled eggs into a cold water or ice water bath for 3 minutes.
Remove from bath and set aside.
Step 3: Create Your Orange-spiced Tea Marinade
Combine all of the listed Marinade ingredients in a 2 quart Sauce pan.
Bring to a boil. Reduce heat, cover and simmer for 30 minutes.
Remove from heat and let cool for 20 minutes or so.
Step 4: Tap-crack Your Hard-boiled Eggs.
Using a teaspoon, use the rounded bottom to gently (but firmly) tap around the shell of each egg, creating a fine network of cracks
Avoid tapping the large end of the egg where the air pocket is, as this will cause the tea to flood in and compromise the interesting marble pattern you want to create. It won't hurt anything if you do, but the visual effect will be diminished.
DO NOT peel the eggs.
Step 5: Adding Eggs to Your Orange-spiced Marinade.
I repeat: Do not peel the eggs! ;-)
Pour your warm marinade (with the tea bags) into a resealable 1 quart container or a ziplock Baggie.
Gently add your eggs and seal your container. If using a baggie, remove as much air as possible. A straw works great!
Allow the eggs to marinate at room temperature for an hour.
Step 6: Refrigerate and Wait...
Place the container in your refrigerator and be patient.
Let the Eggs soak for at least 7 days to give the marinade a chance to work it's magic.
Peel, serve and enjoy... bet you can't eat just one!
Hint for easy-peasy peeling: Roll the egg gently between your palms then start at the large end.