Tea-Marbled Quail Eggs with Dipping Salts

1. 1

   In a large saucepan, cover the eggs with 3 inches of water and bring to a boil.

2. 2

   Remove the pan from the heat, cover and let stand for 5 minutes.

3. 3

   Using a slotted spoon, transfer the eggs to a work surface.

4. 4

   Tap the eggs all over with the back of the spoon to crack the shells.

5. 5

   Add the tea bags, peppercorns, star anise and 1 teaspoon of salt to the water in the saucepan, stirring to dissolve the salt.

6. 6

   Add the eggs and refrigerate overnight.

7. 7

   Drain and peel the eggs.

8. 8

   Put the soy salt in a small bowl.

9. 9

   Season the urfa pepper and curry powder with salt and transfer to small bowls.

10. 10

    Serve the marbled eggs with the dipping salts.

* Per serving · 4 servings · Values may vary.