Cha Yip Dahn

Ingredients for 6 servings:

• 6 eggs
• 3 tbsp black tea
• 1 liter of water
• 1 tbsp salt
• 1 tbsp five-spice powder (star anise, Sichuan pepper, cassia cinnamon, fennel seeds, cloves)

Instructions

Working time approx. 5 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 35 minutes; Total time approx. 12 hours 40 minutes

Chinese tea eggs, also called “marbled eggs”

Place the eggs (unpierced) in cold water, bring to a boil, and simmer for 7 minutes, stirring gently every now and then to center the yolks. Rinse the eggs under cold water. Lightly crack the shells and roll the eggs on a tabletop to create cracks all around. Bring about 1 liter of water to a boil, add the tea leaves, salt, and five-spice powder. Place the unpeeled eggs in the water and simmer for about 30 minutes, until the eggshells have turned brown. Let the eggs soak in the tea, salt, and spice solution (I usually do this overnight, but for at least 30 minutes). Quarter the eggs and serve on a salad or with a dipping sauce. We like this version with the five-spice slightly better than the one with soy sauce.