The other day I met a stranger and talked about my recipe website. The very first thing that the person asked me was the recipe for ‘Marbled Boiled Eggs’. I have tried Marbled Egg before and I didn’t enjoy it because it was over-cooked and the Egg Yolk was greyish colour.
I searched for recipes and I found so many. Some recipes need a large quantity of Soy Sauce, which I don’t like. Most recipes require to boil the cracked Boiled Eggs in the marinade. And as a result, Egg Yolk gets over-cooked. That’s what I want to avoid.
This is my easy method and probably very different from the authentic method. In my method, you can keep soft Egg Yolks, and you don’t need a lot of Soy Sauce either.
4 Eggs OR More
*You can add more Eggs as long as you can keep all Eggs in the marinade
2 Tea Bags
2 tablespoons Soy Sauce
1 tablespoon Sugar
1/2 to 1 teaspoon Salt
1 Star Anise
- Make the Marinade. Remove the paper labels from Tea Bags, place all the ingredients in a small saucepan, cover with a lid, bring to the boil, simmer for a few minutes, and set aside.
- Meanwhile, make Boiled Eggs. I cooked the Eggs in the above photo in my ‘Water & Energy Saving Method’. (Cooked for 5 minutes and rested fo 5 minutes.) Cool the Eggs in cold water.
- Make cracks all over the cooled Eggs. I used the back of a spoon. Place them in a tight fit container, and pour the Marinade. When cool enough, place in the fridge for overnight or longer. Today I left them for 1 & 1/2 days.
- *Note: For darker coloured pattens, you need to boil the cracked Boiled Eggs in the marinade in the saucepan. If you boiled them in the marinade, Egg Yolk would be cooked more and might turn greyish colour. To avoid it, leave the Eggs in the cold Marinade for longer.
Beautiful – love your ingenuity to keep food healthy with less sugar and salt!
Deb, I just don’t want to let too much stuff go to drain, and I am stingy and don’t want to waste Soy Sauce or Sugar or Salt or anything.