Chinese Marbled Tea Eggs

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.