Tea Eggs for every Holiday

Tea eggs for every holiday? You bet! 

So for all you holiday loving people who are always looking for a fun way to serve your food.... here's a great one for you! 

I eat boiled eggs or deviled eggs all the time and I have found a great way to incorporate boiled eggs into every holiday with some colorful style. How you ask.... by making tea eggs instead of plain boiled eggs. Why would I want to do that? So I can fix them in all the colors of the holidays. Yessss! pretty idea! Or spooky idea, I don't know which. lol! But I do know that they always grace my Halloween table and Easter table every year.

You know.... 
Black: for Halloween
Orange: Halloween or Thanksgiving
Red: for Valentines or Christmas
Tan tea eggs: for Thanksgiving
Pastels: for Easter
Green: for Saint Patties Day
Blue, Red: 4th of July

They are also known as Marble Eggs:
Tea egg is a typical Chinese savory food commonly sold as a snack, in which a boiled egg is cracked slightly and then boiled again in tea, sauce and/or spices. It is also known as marble egg because cracks in the egg shell create darkened lines with marble-like patterns.

Here's how to make them
Fragrant and flavorful tea eggs are a traditional Chinese food. The original recipe uses various spices, soy sauce, and black tea leaves. A commonly used spice for flavoring tea eggs is Chinese five-spice powder, which contains ground cinnamon, star anise, fennel seeds, cloves and Szechuan peppercorns. Some recipes  do not use tea leaves, but they are still called "tea eggs". In the traditional method of preparation, eggs are boiled until they reach a hardened, cooked state. The boiled eggs are removed from the water, and the entire shell of each egg is gently cracked all around. Smaller cracks produce more marbling, visible when the egg is peeled for eating. The extra water from the boiling should be allowed to seep out of the eggs on its own. After about ten minutes, the cracked eggs are ready to be put into the prepared spiced-tea liquid and simmered over medium heat. This simmering allows the spiced fluid to seep into the cracks and marinate the eggs inside their shells. After about twenty minutes, the eggs and liquid are transferred to a glass or ceramic container for further steeping in a refrigerator. For best results, the eggs should be allowed to steep for at least several hours. The dark color of the spiced tea gives the egg a marbled effect when it is peeled to be eaten.  https://en.wikipedia.org/wiki/Tea_egg
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You have to give this a try guys! 
It's so much fun!
Now I love how they look using tea in the water and I love how they taste using soy sauce in the water. But I have also made them using colored icing paste or food coloring when I was needing the egg to be a pastel color. They are always a hit at my house for Halloween and Easter. I also make a youtube video about it. Watch it here. https://youtu.be/cuP_-pu-okw
Pam
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Shop:
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