These beautiful eggs, arranged cut-side down, complement any hors d'oeuvres tray. It's a modern rendition of a classic technique and fills the kitchen with savory aromatics. For best results when peeling, begin with eggs that have been kept in your refrigerator for at least one week.
Tea-Batiked Eggs
Rate this recipe!
Ingredients
- 6 large eggs at least one week old
- 1 teaspoon coarse salt
- Cold water
- Batik Dye
- 12 points (broken-off tips) star anise
- 1 4-inch hard cinnamon stick or 6-inch soft cinnamon stick
- 12 whole black peppercorns
- 1/2 teaspoon coarse salt
- 2 tablespoons loose-leaf Assam black tea
- 2 tablespoons loose-leaf Earl Grey black tea
- 1 tablespoon soy sauce
- 3 cups cold water
Instructions
- Place eggs and 1 teaspoon coarse salt in a saucepan large enough to hold eggs in one layer. Add cold water to cover by several inches. Bring to a boil over high heat; reduce heat and maintain a very low simmer for 20 minutes (do not cover).
- Drain eggs and rinse under cold water or set in an ice bath to cool completely.
- Tap each egg with the back of a wooden spoon to create a web of cracks. Place eggs in a heavy pot. Add all Batik Dye ingredients. Bring to a boil quickly, then reduce to a simmer. Cover and simmer for 2 hours. Add more hot water if needed.
- Remove pan from heat but keep covered. Let eggs sit in the coloring liquid at room temperature for 6-12 hours.
- Remove eggs from liquid and store, unpeeled, in the refrigerator. To serve, peel carefully to retain surface pattern. Cut into halves or quarters and arrange cut-side down on a cold platter. Any extra eggs will keep in the fridge, wrapped, for five days.
Recipe Notes
Nutrition Facts
Tea-Batiked Eggs
Amount Per Serving
Calories 37
% Daily Value*
Cholesterol 106mg
35%
Sodium 62mg
3%
Protein 3g
6%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING (1/2 egg): 37 cal, 62% fat cal, 2g fat, 1g sat fat, 106mg chol, 3g protein, 0g carb, 0g fiber, 62mg sodium
