New year - new things to try!Marbled eggs are originally a Chinese tradition, but they´re used in Japan too. In Japan there´s also sho-yu tamago (eggs in soya), that´s an easier fix.
Anyway, recipe is easy, but cooking takes some time.
Anyway, recipe is easy, but cooking takes some time.
Put 3-5 eggs in a pan (one layer). Hard boil them and let them cool down.
Take a heavy spoon and crack the eggshell all over without breaking off pieces.
Put the cracked eggs back in the pan.
Mix:
2 tbsp black tea ( I used Darjeeling first flush - fancy me)
2 tbsp soya (I used organic Tamari)
Take a heavy spoon and crack the eggshell all over without breaking off pieces.
Put the cracked eggs back in the pan.
Mix:2 tbsp black tea ( I used Darjeeling first flush - fancy me)
2 tbsp soya (I used organic Tamari)
extra salt if you use low-sodium soya
4-5 star anises
2 logs cinnamon or 1 tsp ground cinnamon
1 tsp sugar
Pour it over the eggs and fill enough water to cover the eggs.
Let it simmer for 1-3 hours, refilling water if needed.
2 logs cinnamon or 1 tsp ground cinnamon
1 tsp sugar
Pour it over the eggs and fill enough water to cover the eggs.
Let it simmer for 1-3 hours, refilling water if needed.
The egg will look brown and a bit scruffy when done... and can be kept in the fridge in the cooled down, strained liquid in a jar for quite some time or for 2-3 days wrapped in plastic.
Peel the egg and eat it as a part of a bento box, a snack, with dinner... I had mine with furikake!
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