Martin Yan - MARBLED EGGS

MARBLED EGGS

Makes: 8 servings

Ingredients:

8 eggs
1 green onion, roots removed and cut into quarters
3 slices ginger, lightly crushed
1/4 cup light soy sauce
1/4 cup dark soy sauce
4 bags black tea
2 tablespoons (packed) dark brown sugar
1/2 teaspoon Chinese five-spice powder
3 whole star anise
1 cinnamon stick

Cooking:

Place the eggs in a medium saucepan; cover with cold water. Bring to a boil, reduce the heat and simmer for 10 minutes. Cool eggs under cold running water and drain. Gently tap each egg all over with the back of a metal teaspoon until hairline cracks form over the entire shell.
While the eggs are cooking, bring the remaining ingredients to a boil in a medium saucepan. Reduce the heat to a gentle boil, cover, and cook for 15 minutes.
Place the cooked eggs into the soy mixture, adding extra water if necessary to cover the eggs. Simmer, covered, over low heat for 15 minutes or up to 1 hour. Remove the pan from the heat; let the eggs cool in the liquid, then refrigerate (still in the liquid) overnight or for up to 1 week. Peel the eggs just before serving and place in a serving bowl.