Marbled Chinese Tea Eggs – Faster!
These beautiful hard-boiled eggs are cracked and then simmered for an additional three hours to obtain the beautiful coloring and flavor. But I came up with a new way to do this in just 30 minutes using the pressure cooker!
Not being an expert on Chinese culture, I contacted Jaden Hair, author of The Steamy Kitchen Cookbook: 101 Asian Recipes Simple Enough for Tonight’s Dinner, to ask whether she’d ever heard of Chinese tea eggs being prepared in the pressure cooker, and she said no. The beauty and simplicity of her recipe, is what inspired me to make them faster in the first place!
Other than the Soy Sauce, to intensify the color and saltiness, I decided to approach these eggs with a European flavor profile, this includes the Earl Gray black tea blend – which is Bergamot infused, a citrus grown in Southern Italy. The resulting flavor is spicy and salty.
If you like, you can hard boil eggs for this recipe following the pressure steaming method.
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|6 L or larger||steamer basket, heat-proof bowl||20 min.||Low(1)||Natural|
- 3 Eggs, Hard-boiled and cooled
- ¼ cup soy sauce
- 1 Lemon, zested
- 2 teabags, Earl Gray Black Tea
- 1 Tbsp. Cloves (the spice)
- 1 Tbsp. Black Pepper Corns
- 1 Tbsp. Juniper Berries
- 2 Bay Laurel Leaves
- Crack the exterior of the shell of the hard-boiled egg by tapping them with the back of a teaspoon and set aside.
- In a separate pan, or your heat-proof interior container, add all of the ingredients with a cup of water except for the soy sauce.
- Bring to a boil, then add the soy sauce eggs and any additional water to cover. Cover with tin foil.
- Prepare your pressure cooker by adding one cup of water, and the steamer basket.
- Carefully lower the container into the pressure cooker - if your heat proof container does not have a handle, make an aluminum foil sling to assist lowering and removing the container from the pressure cooker.
- Close the top of your pressure cooker and set the pressure to "low", then raise the heat to maximum until it reaches pressure. Lower the heat and start counting 20 minutes cooking time at LOW pressure.
- When the time is up, turn off the flame and move the pot to a different burner and open with the Natural Release Method - do not do anything, just let the pressure come down naturally (about another 10 minutes).
- Remove the lid, and tin foil and let cool further if you wish. Serve for your guests to peel!
- The eggs can also be done ahead of time and stored in the refrigerator in a plastic back, or darkened even further stored in the tea mixture.