Marbled Eggs of Good Fortune
"Patience creates beauty. The longer they steep, the more magical they become."
Walk into any Taiwanese convenience store and you'll smell them first — those deeply savory, aromatic eggs simmering in their crockpots. Tea eggs are everywhere in Greater China, a snack that's both humble and elegant.
The cracked shells create those beautiful marble patterns as the spiced tea mixture seeps through. Each crack is unique. Each egg, a work of art.
"Beauty through imperfection."
Place eggs in cold water. Bring to boil. Reduce heat, simmer 10 minutes.
Transfer to ice bath. Cool completely.
Gently tap each egg all over with the back of a spoon to create cracks. Don't peel — just crack the shell.
More cracks = more intricate marble pattern. Go all the way around.
Combine all braising liquid ingredients in a pot. Bring to boil, then reduce to low simmer.
Add cracked eggs. Simmer 30 minutes to 2 hours for light flavor, or...
Turn off heat, let eggs steep in liquid 12-24 hours for deep flavor and dramatic marbling.
24 hours = maximum marble effect and flavor penetration. The patience pays off.
Add 1 tablespoon dark soy sauce and 2 dried shiitakes to the braising liquid.
Replace individual spices with 2 teaspoons five-spice powder.
Keep eggs in braising liquid in the fridge for up to 1 week. Flavor intensifies daily.