menu bar with links

January 25, 2006
Tea-marbled eggs

[bento with tea marbled eggs, spam musubi, and other good stuff]

Main bento: spam musubi, stir-fried asparagus, marbled tea egg, gio lua (Vietnamese, um, bologna? - probably not GF but not sure), orange.
Snack bento: persimmon wedges, mini fudge-marbled cupcakes (not GF).
And an extra spam musubi to snack on.

I made my first-ever batch of spam musubi the other day, and it came out great!  The marbled tea eggs were also delicious.

Tea Marbled Eggs
Eggs - however many (best if they can fit in one layer in the pot)
Black tea - 2 tbsp., any kind (this time I used 5 bags of vanilla-flavored black tea from Mighty Leaf)
Cinnamon sticks - 2
Star anise - 4 "stars"
Tamari - 2 tbsp. (I use low-sodium)
Salt - 1 tbsp. (hence the low-sodium tamari)
Sugar - 1 tsp.
  1. Cover eggs in saucepan with cold water and bring to a boil over medium heat. Hard boil the eggs (usually 10-12 minutes cooking time).
  2. Drain eggs and allow them to cool enough that you can handle them.
  3. Using the back of a heavy spook, crack the eggs all over, but do not remove the shells (or you can roll them a la Pacino in Angel Heart). Try not to crack through the membrane under the shell.
  4. Place the cracked eggs back in the saucepan. Add in the tea, cinnamon, star anise, tamari, salt, sugar, and enough water to cover the eggs.
  5. Simmer for at least an hour and up to 2-1/2 hours or longer.
  6. Drain and allow to cool to room temperature.
You can refrigerate these little guys in their shells. Just peel them whenever you're ready to eat them. Great for a snack or a party platter (halved with yolk-side down to show off the pretty marbling).

*Use gluten-free products.
© Cooking Cute