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    You are in: Home / Recipes / Chinese Marbled Tea Eggs Recipe
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    Chinese Marbled Tea Eggs

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    Mercy's Note:

    This Asian appetizer gives regular hard-boiled eggs new life. The cooking time includes sitting and cooling time.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 8 black tea bags or 3 tablespoons loose black tea leaves
    • 3 cups water
    • 1/2 cup teriyaki sauce
    • 8 eggs, at room temperature

    Directions:

    1. 1
      Combine the tea bags, water and teriyaki sauce in medium saucepan, add eggs.
    2. 2
      Bring to full boil over high heat.
    3. 3
      Remove from heat; cover tightly and let stand for 20 minutes.
    4. 4
      Remove eggs, reserving the liquid.
    5. 5
      Place eggs under cold running water until cool enough to handle.
    6. 6
      Gently tap each eggshell with back of a metal spoon until eggs are covered with fine cracks (do NOT peel the eggs).
    7. 7
      Return the eggs to the reserved liquid.
    8. 8
      Bring to a boil; reduce heat, cover and simmer 25 minutes.
    9. 9
      Drain off liquid and refrigerate eggs until chilled (about 1 hour).
    10. 10
      Peel carefully before serving.

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    Nutritional Facts for Chinese Marbled Tea Eggs

    Serving Size: 1 (156 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 88.6
     
    Calories from Fat 44
    50%
    Total Fat 4.9 g
    7%
    Saturated Fat 1.5 g
    7%
    Cholesterol 211.5 mg
    70%
    Sodium 761.7 mg
    31%
    Total Carbohydrate 3.2 g
    1%
    Dietary Fiber 0.0 g
    0%
    Sugars 2.7 g
    10%
    Protein 7.3 g
    14%

    The following items or measurements are not included:

    black tea bags

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