Hello hi everyone! Wesley here. This is a recipe for a Chinese Marbled Tea Egg, adding to our series on Bay Area restaurant hacks. This particular version is inspired by the tea eggs found at the local late night cafe here in Oakland called Shooting Star. I've been eating these eggs since I was a little kid, and they bring me right back to being 10 years old, eating three of these in a hurry while in a rush to get to school on time. Hope you try it!

 

Yields 12 eggs

INGREDIENTS

  • 1 inch (about 1 tbsp) ginger

  • 4 cloves garlic

  • 12 eggs

  • 4 tbsp black tea leaves

  • 1 cinnamon stick

  • 1 star anise pod

  • 2 bay leaves

  • 1 tbsp sichuan peppercorn

  • 4-6 dried tianjin peppers

  • 1 tsp Chinese 5 spice

  • 2 tbsp brown sugar

  • 2 tbsp shaoxing wine

  • 2 tbsp black vinegar

  • 4 tbsp dark soy sauce

  • 6 cups water

  • 1 cup stock

PREP

  • CRUSH AND MINCE garlic, set aside

  • MINCE ginger, set aside

  • ADD eggs to cold water and bring to a medium boil

  • BOIL eggs for 6 minutes once the water starts boiling, then immediately remove and blanch in ice water

  • CRACK eggs with the back of a spoon

ON THE STOVE

  • ADD everything but the eggs to a pot and bring to a boil, then let simmer for 20 minutes

  • POUR sauce seasoning into a heatproof bowl and let cool for 20 minutes

  • ADD cracked eggs to the bowl, ensuring that the eggs are all fully submerged

  • SOAK eggs for 24 hours, or up to three days before eating

 

tagged with woo can cook, tea eggs, marbled tea eggs, shooting star cafe, oakland, oakland restaurants