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How to Make Chinese Marbled Eggs | Asian Cooking

Full Playlist:    • Asian Cooking   - - Watch more Asian Cooking videos: http://www.howcast.com/videos/515152-... RECIPE: 6 extra large eggs; 3 T kosher salt; 1 c. soy sauce; 6 whole star anise; 3 black tea bags; 4 c. water; 6 (1/8") ginger slices; 10 whole black peppercorns; 1 T 5-spice powder. Bring soy sauce, tea, water & spices to boil; simmer 10 min. Put in freezer to cool. Put eggs in pot w/ salt & enough cold water to cover eggs by 2". Bring to boil. Turn off heat, cover & let sit 15 min. Shock eggs in ice bath. Gently crack eggs by cracking each end & then rolling the middle on a hard surface. Mix eggs with soy mixture in plastic container. Cover, seal & refrigerate 36 hrs. Peel & serve. Chinese marbled eggs are kind of a quintessential Chinese snack, and I love making them mostly because I found a secret way to make sure the yolk doesn't get overcooked. One of the things that I remember being so sad about as a child is that sometimes the yolk will get overcooked, because the egg is boiling in the liquid for such a long time, and it gets that kind of gross, green color. So what we're going to do today, is we're going to start with that kind of soy sauce base, and we're going to cool it down before we put the egg in. So let's put the soy sauce, and the water in a soft pot, small pot. We're putting in three sachets of black tea, some black peppercorn, ginger, star anise, and five spice powder. We're just bringing that to a light simmer. We're going to let that simmer for maybe 30 minutes to make sure that we get the flavors of the black tea into it, and then we're going to crack this nice hard boiled egg. So make sure you hard boil your eggs gently so that they don't over boil, and I also like to shock them in ice and water afterwards. So now that it is hard boiled to make that nice marbling, we're going to crack the surface, and then put it in this mixture once it's cold, and leave it in the frig for about three days, and the soy sauce will kind of seep in on the edges, and create that pretty marbling effect. So I like to just crack the ends first, and you're going to roll it gently across the table. Not super hard, you're gong to get some uneven spots, some spots that have more cracks than others, one big crack, it's all okay. The soy sauce will seep in all sorts of interesting ways, and that's why it's such a fun and pretty thing to make. After we've mixed together the black tea and soy sauce, and let it simmer for a little bit, we want to cool it completely, and put the cracked egg into it. Then you let it marinate in the frig for about three days, you don't want it to go on too long. You're eagerly anticipating your egg. So when you remove it from the frig it's going to come out like this, it's all nice and brown outside, it still has the cracks intact, and as you see here we've got a couple of them that we have peeled. They've got that nice marbling, you'll get some patches like that, that's okay. I'm going to cut one open, and you'll see it's nice and yellow which that makes me so happy. And voila, got a nice yellow yolk still. Since it's been marinating in a cold liquid, and not being too overheated. And that's how you make Chinese Marbled Eggs.