12 eggs
10 g (2 tsp) salt
45 ml (3 tbsp) light soy sauce
30 ml (2 tbsp) dark soy sauce
5 g (1 tsp) five-spice powder
10 g (1 tbsp) red Chinese tea leaves
10 g (2 tsp) salt
45 ml (3 tbsp) light soy sauce
30 ml (2 tbsp) dark soy sauce
5 g (1 tsp) five-spice powder
10 g (1 tbsp) red Chinese tea leaves
method
1. Boil the eggs in water for 5 - 10 minutes.
2. Remove and gently tap the shell of each egg with a spoon until it is cracked finely all over.
3. Put the eggs back in the pan and cover with fresh water.
4. Add the salt, soy sauces, five-spice powder and tea leaves (the better the quality of the tea, the better the result).
5. Bring to the boil and simmer for 30 - 40 minutes.
6. Leave the eggs to cool in the liquid.
7. To serve, peel off the shells — the eggs will have a beautiful marbled pattern.
8. They can be served either on their own or as part of a mixed hors d'oeuvre, whole or cut into halves or quarters.
2. Remove and gently tap the shell of each egg with a spoon until it is cracked finely all over.
3. Put the eggs back in the pan and cover with fresh water.
4. Add the salt, soy sauces, five-spice powder and tea leaves (the better the quality of the tea, the better the result).
5. Bring to the boil and simmer for 30 - 40 minutes.
6. Leave the eggs to cool in the liquid.
7. To serve, peel off the shells — the eggs will have a beautiful marbled pattern.
8. They can be served either on their own or as part of a mixed hors d'oeuvre, whole or cut into halves or quarters.
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