Marbled Tea Eggs
- 6 large eggs
- 4 Dynasty Oolong Tea Bags
- 3 teaspoons Dynasty Chinese Five Spices
Cover eggs with cold water in medium saucepan. Bring to a boil. Reduce heat to low; cover and simmer 10 minutes. Drain. Cover with cold water; let stand 5 minutes to cool, adding additional cold water as needed. Drain. Crack egg shells with back of spoon. Do not remove shells. Remove tea from bags; mix tea with five spices. Combine eggs, tea mixture and 4 cups water in same saucepan. Bring to a boil. Reduce heat to low; cover and simmer 30 minutes. Remove from heat; cool to room temperature. Refrigerate 8 hours or overnight. Drain eggs; discard liquid. Remove shells from eggs. Cut eggs lengthwise in half. Serve plain or with Dynasty Chinese Style Extra Hot Mustard and Kikkoman Soy Sauce for dipping, as desired.
Makes 12 appetizer servings, 1/2 egg each.
Per serving: 37.5 calories, 3 g protein, 2.5 g fat, .5 g carbohydrate, 31.5 mg sodium, 106.5 mg cholesterol.