Every time one of my friends has a GREAT idea, I get more work! Thank goodness I love to work! Well, this first blog post and recipe is thanks to my culinary compatriot, Garland McCollum of Massey Creek Farms who texted to say “Maybe tea eggs for Saturday samples.” This led to a kitchen counter filled with dozens of eggs and giant pots of smoky Lapsang Souchong (campfire tea). It’s my go-to for culinary tea experiments, and was what I used to make our smoke bacon tea rub last year. I’d been longing to cure my own meats, so boiling eggs in tea wasn’t really on my radar. Suffice it say, this has been a worthy experiment! Below is the “method” for making Tea Marbled Eggs. Come by the Farmer’s Curb Market on Saturday to sample them, and get ingredients to make you own just in time for Easter!
Tea Marbled Eggs
2 tbs Tea Hugger Lapsang Souchong (or just use the hand satchel we have for purchase)
1 tbs salt
1 dozen Massey Creek Farms large eggs
Place your “pasture raised beyond organic” eggs in a large pot covered with water. Then boil the eggs gently for 3 minutes.
Remove from water using tongs or a slotted spoon.(Hands are too delicate for this.)
Using the back of a spoon gently tap each egg on all sides in order to crack the shell. Be careful to not remove the shell!
Return the eggs to the water along with your satchel of tea and salt. Boil 30 minutes. It seems like a long time, but believe me your eggs will be fine.
Remove the pot from the heat, and allow to return to room temperature. Steep those bad boys for 5-12 hours in the refrigerator.
Peel, admire, and enjoy.