Chinese Marbled Tea Eggs
China's Marbled Tea Egg
How a cracked shell and a pot of tea turned a boiled egg into a street icon.
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Born As A Way To Preserve Eggs
Tea eggs began in Zhejiang province as a way to preserve boiled eggs. The method spread until it was eaten in every Chinese province.
Source: Wikipedia
A Cracked Shell Paints The Marble
Cooks hard boil the egg, then gently crack the whole shell before simmering it in tea and soy. Tea seeps into the cracks to paint the marbled pattern.
Source: Wikipedia
Five Spice Carries The Flavour In
The brine usually blends black tea, soy sauce, cinnamon, star anise, fennel seed, cloves and Sichuan pepper, steeped for hours so flavour reaches the yolk.
Source: Wikipedia
A Cheap, Fragrant Street Snack
Street vendors across Chinese communities sell tea eggs from pots of dark brine, an affordable snack that is peeled at the shell before eating, still warm and fragrant with tea and spice.
A Taiwan Convenience Store Staple
In Taiwan, tea eggs simmer in warmers by the counter of 7-Eleven stores nationwide, one of the island's most familiar grab-and-go snacks.
Source: Wikipedia
A tea egg takes patience and a good shell. So does a good Multan morning, one Fresh Yolk dozen at a time.
References
- Wikipedia en.wikipedia.org
- Wikipedia en.wikipedia.org
- Wikipedia en.wikipedia.org
- Movable Feasts (Shanghai Street Food) sh-streetfood.org
- Wikipedia en.wikipedia.org
Eggs worth eating every day
Fresh Yolk delivers a dozen for PKR 370 across Multan, free delivery, payment on delivery.
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