I had many grand ambitions. One of them being a physician for charity and travel the world as one of the Doctors Without Borders. But it posed a great obstacle I was not expecting: liking science. Instead, I’m doing marketing in the corporate world. Although I’m not saving the world, it still feels good to help our company pour money into organizations that are, even if it’s for good karmic PR and tax reasons.
Recently, I failed another ambition. To be a wife who cooked daily and shared those recipes on WordPress. But work, baby, and general laziness got in the way. So here I am again, picking up where I left off on WordPress with one of my favorite comfort foods: Taiwanese Marble Tea Eggs. No Taiwanese event is complete without them.
Makes 3 Servings
Prep: 10 Minutes
Cook: 35 Minutes
Ready: 40 Minutes – 4 Hours
- 6 eggs
- 1 tablespoon salt
- 3 green or black tea bags (I use Tazo’s lotus blossom green tea)
- 2 teaspoons Chinese Five Spice Powder (I use McCormick)
- 2 tablespoons low sodium soy sauce
- Place eggs in a medium pot and bring to a boil. Cover and turn off stove to let eggs cook in boiling water for 7 minutes.
- Drain and rinse eggs in cold water until eggs are cool.
- Use the back of a butter knife, gently crack the eggs. But do not peel them.
- Put salt, tea bags, Chinese Five Spice Powder and soy sauce into the pot with the water previously used to boil the eggs. Stir to mix.
- Put eggs back into the pot with the seasoning then turn on stove to medium.
- Cook the eggs for another 35 minutes then turn off stove. Let cool then serve, OR…
- OPTIONAL: Soak eggs in seasoning for 3-4 hours prior to serving for optimal flavor (for the none anal retentive type, 2 hours of soaking would suffice).