Chinese Tea Eggs (Marbled eggs)
Crack each egg all over with a teaspoon but leave the shells on— this helps to create the marbled effect.
Ingreadient
- 1 dozen eggs
- Water
- 1 1/2 cups soy sauce
- 2 tsp sugar
- 3 star anise
- 4 bags black tea
- 2 cinnamon sticks
- Peel from an orange
Direction
- Place eggs in the inner pot on the included steam rack.
- Add enough water to cover the eggs.
- Add soy sauce, tea bags, star anise, and cinnamon sticks.
- Stir in sugar.
- Add orange peel.
- Set steam release to the Sealing position.
- Select Pressure Cook or Manual, set to High pressure and adjust to 4 minutes.
- After cooking, Quick Release pressure.
- Crack each egg all over with a teaspoon but leave the shells on— this helps to create the marbled effect.
- Put all the eggs back in the Instant Pot. Leave in the Instant Pot with the lid on for a minimum of 18 hours, or overnight. Leave longer for a stronger, saltier flavor.
- After 18 hours, run the eggs under cold water and remove the shells.
- Eat or store refrigerated up to 1 week.
