Marbled Tea Eggs
Eggs marbled with tea, soy sauce & star anise - contributed by Michael Hobbes
  • 6 Eggs, boiled and cooled
  • ½ cup Soy Sauce
  • 1 Star Anise
  • 3 cups Black Tea
  • 1 tsp. Five-Spice Powder
  • Noodles, wheat and deep-fried 
Hard-boil the eggs, rinse in cold water and cool. Take the eggs and roll on table until the shell crackles. Place the eggs in a pot or slow cooker/crock pot and add the remaining ingredients. Simmer for 3 hours. Remove the eggs. Peel the shell. It should have a crackled, marbled effect. Serve on a bed of deep fried wheat noodles, as a bird's nest.

Marbled Tea Eggs is featured in Coronation Feast of H.R.H Kenna

Metric, Celsius, & Gas Mark Equivalencies

Michael Hobbes is a member of the Society for Creative Anachronism, living in Columbus, Ohio. He was recently awarded the Laurel, the SCA's highest honor for arts & sciences, for his work in cooking.

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Marbled Tea Eggs © 1998 Michael Hobbes | This page © 2000 James L. Matterer

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