Eggs may be the star of Easter time celebrations, but tea eggs are a tasty and healthy treat year-round! They're elegant enough to serve as hors d'oeuvres for a dinner party but also humble enough to serve for a family lunch.
Just be sure to plan ahead, as the eggs need to steep in the tea/soy sauce blend for 6-8 hours (or overnight).
- 8 pasture-raised eggs
- 1/3 cup soy sauce (or Tamari to make GF or coconut aminos to make paleo)
- 3 tbsp Finch & Fern Betty Bambalam Black tea (plus an extra sprinkle as garnish)
- 1 green onion, finely chopped
- 4-5 tbsp mayonnaise
- paprika (sprinkle)
- salt to taste (approx. 1/8 tsp)
- Place the eggs into a pot of cold water and bring to boil for 10 minutes.
- Remove the eggs with a slotted spoon and place in a bowl of cold water and set aside.
- Add 5 cups of water to a medium-sized sauce pan. Bring water to boil, then add the soy sauce and an infuser containing the Betty Bambalam Black tea. Turn off the heat, cover and steep for 5 minutes.
- While the tea is steeping, remove the eggs from the cold water (when cool enough to handle) and gently tap the shell with a spoon to create cracks all over. Be careful not to over-crack them, as you want the shell to stay in place.
- Once the tea/soy sauce mixture is done steeping, remove the tea and infuser from the pot and set aside in a small cup (you'll use it again). Then add the eggs to the tea/soy sauce blend, turn the burner back on to medium heat, and simmer (covered) for about 10 minutes. If there's not enough liquid to cover eggs, you may to add a bit more water.
- While the eggs are simmering, add 3 tbsp of hot or boiling water to the leftover tea that you placed in a small cup. Allow it to steep for 5-10 minutes.
- After the eggs have simmered in the tea/soy sauce blend for 10 minutes, remove the pot from the stove and allow it cool before placing the pot into the refrigerator. Keep the eggs in the liquid for at least 6-8 hours or overnight (12-14 hours). Place the 3 tbsp of tea you prepared in the small mug into the fridge also.
- After the eggs have steeped for 6-14 hours, remove them from the liquid and peel them (you can give them a quick rinse under cool running water if necessary).
- You can either serve them like this, whole, with the beautiful tea-infused marbling (perhaps over a bed of greens) or... keep going with this recipe.
- If you've decided to devil your tea eggs, cut them in half and place the yolks in a separate bowl.
- To the yolks, add 4-5 tbsp of mayonnaise, about half of the finely chopped green onion, salt, and 1.5 tbsp of the (liquid) tea you prepared in the small cup earlier. Blend well.
- Use a small spoon to return the yolk blend to the egg whites.
- Sprinkle paprika over the eggs and transfer to your serving plate. Then sprinkle the remaining chopped green onions over the eggs and serving plate. Finally, just before serving (so it stays crunchy) crumble a tiny bit of crushed Betty Bambalam black tea leaves over each yolk.