Last weekend we took our son to a Chinese New Year celebration in the International District. He was really excited about it, after discussing dancing dragons, fireworks and red envelopes all week long at pre-school.
We navigated the (lack of) parking, fought through the crowds and finally found a decent spot with a view. My husband hoisted our heavy 3 year-old onto his shoulders to enjoy the festivities. We waited, with anticipation, to see the parade start. No sooner than the dragon dancers entered the street did the pop-cap fireworks start — along with 3 year-old terror.
Let’s just say that our son wasn’t a big fan of the really, really, really loud, non-stop popping noise.
It became pretty clear that we were going to have to continue our celebration at home and what better way to celebrate than with a feast!
I wish I could tell you that I took pictures of everything we had to celebrate Chinese New Year but it was a rather grey (typical Seattle) Winter Day and we cooked on the later end of it so taking photos of everything became prohibitive.
Alas, at the very least, I made a point to photograph these gorgeous Chinese Marbled Tea Eggs! I was first introduced to Chinese Marbled Tea Eggs when I lived in New York City but can’t say that I have had them (or ever made them myself!) in the last decade.
When she emailed me and asked me to join in, I knew that I would be making the Tea Eggs to share. Not only are they ridiculously easy, but so unique, beautiful and really delicious. They are a perfect addition to a party or Chinese themed feast, made in advance, only 2 Points Plus each and pure protein. Plus, you can get really creative with the flavor profile that you infuse into the Eggs.
- If you don’t have Szechuan peppercorns, just use double the amount of whole, black peppercorns.
- Diana’s recipe calls for dried orange peel but I used fresh peel and was thrilled with the flavor.
- If you are not a huge fan of Star Anise, only use one as the flavor is quite strong and intense.
- You can substitute light brown sugar for the Coconut Palm Sugar.
Adapted From: Chinese Tea Eggs by Diana Kuan, Appetite for China
- 6 large eggs
- 2 black tea bags (I used Early Grey)
- ½ cup low sodium Tamari (or Soy Sauce)
- 1½ tablespoons coconut palm sugar
- 2 whole star anise
- 1 cinnamon stick
- ½ teaspoon whole black peppercorns
- ½ teaspoon Szechuan peppercorns (see NOTES)
- 3 to 4 pieces fresh orange peel
- Place eggs in a sauce pan in one layer. Add cold water to cover by about 2".
- Set pot on stovetop over a medium-low heat and bring to a boil (Do not do this over a high heat).
- Once water reaches a rolling boil, cover, remove from heat and set a timer for 12 minutes. Immediately drain eggs from hot water and run under cold water. I prefer to peel them immediately and store in the refrigerator. If making Chinese Tea Eggs, DO NOT peel and keep reading.
- After Step 3 above, instead of peeling the hard boiled eggs, grab a butter-knife and gently tap the eggs with the back of the knife to crack the shells.
- Place cracked-shell eggs back in the pot, cover with water by about 2" and add all ingredients listed above from tea bags to orange peel.
- Bring to a boil, cover, reduce light to a low simmer and simmer for 2 hours.
- Remove from heat, drain and allow to cool. Once cooled, remove shells and store in refrigerator.
Disclosure: By participating in the Virtual Potluck, I will be receiving a copy of The Chinese Take-Out Cookbook.