BRADLEY SMOKER | "Taste the Great Outdoors"

Sometimes called Tea Eggs (because they are cooked in tea) and also called Marbled Eggs (because of the marble look when shelled). In the Orient, tea eggs are often sold by street vendors as a snack or appetizer in Asia.

These Tea Infused Marble Eggs would make an interesting alternative to the usual hard-cooked eggs served for afternoon tea. They are really simple to make, but they need time to sit, for at a least a day, to reach their potential in flavor and appearance.

Tea Infused Marble Eggs - How To Make Tea Infused Marble Eggs

12 jumbo eggs
1 1/2 tablespoons of black tea leaves
8 cups of water
1 1/2 teaspoons salt

* Optional: 1 teaspoon of spices or herbs of choice may be added for flavor.

Place eggs in a large pan, in a single layer, covered with water. Bring water to a gentle boil. Boil for 10 to 12 minutes. Learn how to cook Perfect Boiled (hard-cooked) Eggs.

When the eggs are cooked, gently lift the eggs out of the pan and place them under cold running water for approximately 2 minutes or until they are easily handled; set aside.

When eggs are cold, gently crack the eggshells all over by rolling them on a paper towel or using the back of a spoon the tap the shells of each egg. NOTE: Take care to keep the eggshells intact and not break them or let the shells detach from the eggs. The more you crack, the more intricate the design of the marble will be. Make the crack pretty deep, as that is how the tea mixture will seep into the egg.

In a large pan, add black tea leaves, water, and salt. Carefully place the cooked eggs, one by one, into the pan. NOTE: If needed, add additional water to cover them. Bring water slowly to just to a simmer; then cover the pan, lower heat, and allow the eggs to simmer for 1 hour. Remove from heat and let the eggs cool in the liquid (the longer you leave them in the infused water, the more colored they become). When cool, drain and wrap the eggs in plastic wrap or a sealed plastic bag. Store in refrigerator.

Remove the shells from the eggs just prior to serving. Eggs will have a marbleized appearance.

Serving suggestions: Serve halved or quartered. Slice in half, remove yolk and use as cups for deviled eggs, chicken, tuna, seafood, and chopped salads.

Variations: You can also created colorful marbled eggs by adding one of the following ingredients:

1 tablespoon soy sauce

4 tablespoons beet juice

3 tablespoons orange juice

3 tablespoons brewed coffee

4 to 5 drops food coloring of your choice

Makes 12 marbleized eggs.

(http://whatscookingamerica.net/EllenEaston/MarbledTeaEggs.JPG)