Chinese Marbelized Eggs

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Chinese Marbelized Eggs

Chinese Marbelized Eggs


  • 3 cups water
  • 8 small eggs or 24 quail eggs
  • 2 tbs. of loose-leaf black tea e.g. Keemun
  • 1 tbs. kosher salt


  • Cover the eggs in a pot with cold water and bring to a boil, simmer for 10-12 minutes. Remove eggs with slotted spoon, reserving the water. Place eggs in cold water to cool and, when they're comfortable enough to handle, gently tap the eggs all over with the back of a teaspoon to make cracks. Add tea leaves to the reserved water and then place the eggs back in gently and add the salt. Simmer covered for an hour. Take the pot off the stove and leave the eggs in tea water to soak for 30 more minutes. Remove eggs and allow them to cool before removing the shells. The eggs will then have a cobweb of brown lines giving them their "marbelized" name. Halve them and sprinkle with paprika and minced parsley for added color. If using smaller eggs, no garnish is necessary.

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