Marbled Eggs

1. 1

   Place eggs in a small saucepan with enough cold water to cover and bring to the boil.Turn down to a gentle simmer and cook for 8 minutes.

2. 2

   Remove eggs from pot with a strainer or spoon and run under cold water to cool.Add tea bags, soy sauce, Norbu and zest to boiling water and bring to the boil. With the back of a knife, gently tap eggs to crack them evenly all over, being careful not to peel off any of the shell.

3. 3

   Return eggs to the pot, adding enough water to cover the eggs by at least an inch and bring the boil, reduce to a bare simmer and cook for 1 1/2 hours, or longer if you want a more intense colour.

4. 4

   Peel and serve as a snack with a little of the reserved cooking liquid or add to a salad or wrap Keep in the fridge for up to 5 days

* Per serving · 4 servings · Values may vary.

No additional tips available.