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Marbled eggs with Pu Erh Impérial
Serves 6
Dish
- easy
- 48 h
- 10 min
As a dark tea with an umami taste, Pu Erh adds wintery, woodland and mushroom notes to the eggs.
Ingredients
- 6 eggs
- 15 g (for 300 ml of water)
- 1 cinnamon stick
- 1 tablespoon of soy sauce
- 2 star anises
- 1 pinch of salt
Instructions
- Place the eggs in a large saucepan filled with cold water.
- Bring to the boil and cook for 10 minutes. Remove them from the saucepan, then place them in cold water.
- Crack the shell by lightly tapping each hard-boiled egg on all their sides.
- Place the eggs in simmering water for 20 minutes with the Pu Erh Impérial, cinnamon, soy sauce, star anises and the salt.
- Leave to cool and store in the refrigerator for 48 hours.
Tasting suggestion:
You can serve these marbled eggs with rice, pak choi cabbage or aubergines stir fried in garlic.