Eggs with tea

19 April 2019
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If you’ve never cooked with tea, here’s a simple recipe to get you started: marbled eggs. It’s Easter, but we’re not talking chocolate. Instead, we’re using real eggs, so we’re sticking to the theme all the same. And of course, you can still use them for an Easter egg hunt for added fun!

Hard-boil your eggs, then place them in cold water. Gently crack the shell by tapping the egg lightly on all sides. Next, place the eggs into simmering water for 20 minutes along with 15g of Pu Erh Impérial (per 300 ml water), a stick of cinnamon, a tablespoon of soya sauce, two star anise and a pinch of salt. Then leave to cool. They can be kept, unpeeled, in the fridge for up to 48 hours.

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