Tea-Batiked Eggs
Servings
12people
Servings
12people
Ingredients
  • 6large eggsat least one week old
  • 1teaspoon coarse salt
  • Cold water
  • Batik Dye
  • 12points (broken-off tips) star anise
  • 14-inch hard cinnamon stickor 6-inch soft cinnamon stick
  • 12whole black peppercorns
  • 1/2teaspoon coarse salt
  • 2tablespoons loose-leaf Assam black tea
  • 2tablespoons loose-leaf Earl Grey black tea
  • 1tablespoon soy sauce
  • 3cups cold water
Instructions
  1. 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).
  2. Drain eggs and rinse under cold water or set in an ice bath to cool completely.
  3. 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.
  4. Remove pan from heat but keep covered. Let eggs sit in the coloring liquid at room temperature for 6-12 hours.
  5. 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