Tea Brown Egg

Not only are these eggs great for your Easter get together, but equally enjoyed during the summer, whenever cookouts are on your menu. Use this umami-style egg recipe in lieu of regular hard boiled eggs for a multitude of stuffed egg recipes on Easter!

Tea Brown Egg

Prep Time

10 minutes

Cook Time

5 minutes

Serves

6 people

Not only are these eggs great for your Easter get together, but equally enjoyed during the summer, whenever cookouts are on your menu. Use this umami-style egg recipe in lieu of regular hard boiled eggs for a multitude of stuffed egg recipes on Easter!

 

For more New England-style recipes from The Yankee Chef, click here!

Ingredients

  • 6 eggs
  • 3 cups water
  • 6 orange pekoe tea bags
  • 1/2 cup soy sauce
  • 1 tablespoon molasses
  • 1/2 teaspoon minced garlic in oil
  • 1/2 teaspoon sesame oil, optional

Preparation

  • 1 Boil eggs until hard boiled. Immediately submerse in cold water until completely cooled.
  • 2 Meanwhile, bring to boiling, over high heat, water, tea bags, soy sauce, molasses, garlic and sesame oil. Whisk well; set aside.
  • 3 Peel eggs. Place eggs and tea mixture in a large bowl with a lid,or simply cover with film wrap. Refrigerate 24 hours, dunking eggs a couple times to marinate evenly.
  • 4 Drain, discarding marinade and tea bags and enjoy

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