Photo by Sang An
Tea-marbled eggs are a time-honored part of Chinese cuisine. The outer shell of a hard-boiled egg is cracked (but not removed), and the egg is then soaked in tea, which gives it a lovely marbled appearance and subtle smoky flavor. We found traditionally cooked tea-marbled eggs — usually simmered for an hour — were too tough for our taste; this method yields more tender whites.
Cooks' Note
Unpeeled eggs can be chilled in cooking liquid up to 2 days. Soy balsamic mayonnaise can be made 2 days ahead and chilled, covered. *Available at specialty foods shops and some supermarkets.
