These cute little marbled eggs are a great mid-morning snack. The addition of tea and spices adds some excitement to otherwise plain boiled eggs.
3 heaping tablespoons of loose leaf Chai tea (plain black tea works as well, but I like the spices in Chai tea)
Additional optional ingredients:
2 tablespoons soy sauce
4 star anise
1 cinnamon stick
1 tablespoon orange or lemon zest
1 teaspoon salt
1 teaspoon sugar
Place eggs in a pot and add enough water so that they’re entirely covered. Bring to a boil on medium-high, but be careful not to bring the water to a boil too quickly, or the eggs will crack and start leaking. Once the water reaches a boil, turn it to low and cover the pot. Simmer for 10 minutes, then remove the eggs from the burner.
Fish the eggs out with a spoon. Using the back of the spoon, tap them lightly to crack them all over. Don’t whack them so hard that the shells fall off, but hit them enough so that distinct cracks are visible. Place the eggs back in the pot of hot water, along with the tea and other optional ingredients.
Cover and simmer for one hour. Again, fish the eggs out with a spoon. I refrigerate them in their shells, but for hiking trips I peel them beforehand to save time.
You can also season them with a little salt or soy sauce. Save a few packets of salt or soy sauce the next time you order food to go, or use a refillable mini soy sauce bottle.
Pack the shelled eggs in a plastic bag or food container. Bring a thermos of black tea to go with your tea eggs, and you’re set for tea time on the mountain top!
Tea time! Tea eggs, homemade almond milk Chai, and sesame honey glazed roasted almonds (check out my almond recipe here).
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