MARBLE TEA EGGS
Dairy-free, vegetarian
Prep: 10 min, plus 8 hr marinating time
Cook: 30–35 min
❚ 8 eggs
❚ 2 cups (500 ml) soy sauce or tamari
❚ 4 black tea bags
❚ 2 cinnamon sticks
❚ 1 star anise
❚ 2 tsp sugar
❚ 1/2 cup microgreens of choice (pea shoots or tatsoi is what I use), to serve
❚ 1/4 cup orange or black flying fish caviar (tobiko), for garnish
1. bring a medium saucepan of water to a boil. Gently lower in eggs and cook for 8 minutes. using a slotted spoon, transfer eggs to a colander. Soak eggs in a cold water bath until they have completely cooled.
2. using the back of a teaspoon, gently crack the entire surface of an egg. do NOT peel. repeat with the remaining eggs.
3. In a medium saucepan, bring soy sauce (or tamari) and 4 cups (1 L) water to a boil. reduce heat to mediumlow and simmer. Add tea bags, cinnamon sticks, star anise and sugar. bring to a simmer, then reduce heat to low and steep mixture for 20– 25 minutes. Turn off heat, add eggs and let cool. Cover and let marinate in the refrigerator for at least 8 hours.
4. drain eggs. Carefully remove shells. Spread pea shoots on a large plate, arrange the whole eggs on top and garnish with flying fish caviar.
Makes: 8
Make it gluten-free: This dish can be made gluten-free by using tamari instead of soy sauce.