Jammy yolks, spiced soy marinade and that classic marble effect. You'll feel smug with these eggs in your fridge.
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Serves
6
Egg
Soy Sauce
Dark Soy Sauce
Black Tea
Five-Spice
Star Anise
Cinnamon Stick
Sugar
Water
Salt
Black Pepper
Serves
6
Egg
Soy Sauce
Dark Soy Sauce
Black Tea
Five-Spice
Star Anise
Cinnamon Stick
Sugar
Water
Salt
Black Pepper
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This recipe uses large eggs – for medium cook for 5 mins 30 secs; for small, 5 mins.
Step 1.
Bring a saucepan of salted water to the boil. Gently lower in the eggs and boil for 6 mins. Transfer straight into a bowl of iced water to stop the cooking.
Step 2.
While the eggs are cooling, make the marinade. In a saucepan, combine the soy sauces, tea bags, five spice, star anise, cinnamon stick, sugar and water. Bring to the boil, then let it cool completely.
Step 3.
Once the eggs are cool, drain and roll each one around the empty saucepan to gently crack the shells all over, you want spiderweb cracks, not full-on carnage. If you don't trust yourself to be gentle, try gently tapping the egg with the back of a spoon.
Step 4.
Pop the cracked eggs into a clean jar or container, pour over the cooled marinade and make sure they’re fully submerged. Cover with a piece of kitchen paper and pop the lid on.
Step 5.
Chill in the fridge for at least 12 hrs, ideally 24, to build flavour and get that deep marbling.
These eggs will last for up to 4 days in the fridge, the flavour gets stronger each day.
Step 6.
When ready to serve, peel and halve. Then crack over some black pepper and serve with whatever you fancy, salads, noodles - it all works!
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