In this classic Chinese appetizer, hard-cooked eggs really do take on the appearance of marble. The eggs are usually cut in quarters and served as part of an appetizer selection. But for a pretty presentation, place them whole in a nest of shredded lettuce or deep-fried bean thread or rice stick noodles.*

Marbled tea eggs are especially good made with smoky Lapsang Souchong tea.

Makes 6

6 eggs in their shells
3 cups strong brewed black tea
1/2 cup soy sauce
1 star anise
1 teaspoon five-spice powder

Hard-boil the eggs, rinse in cold water and let cool enough to handle. Take the eggs and roll them on the counter until the shells crackle. (Do not remove the shells).

Place in a saucepan with remaining ingredients. Simmer 1-1/2 hours, making sure the liquid does not boil away. Let eggs cool in the liquid. (They may be refrigerated in the liquid with their shells on for up to 2 days.)

Remove the eggs and peel the shells before serving. The eggs should have a crackled, marbled effect.

* Noodle Nest: To make a puffed noodle nest, heat 2" of oil to 375°. Test one bean thread (mung bean or cellophane noodle) or rice stick (mai fun) noodle; if it expands as soon as it’s dropped into the hot oil, the oil is ready. Cook a small handful of noodles at a time. As they puff and expand, press them into the oil with a slotted spoon or Chinese wire cooking strainer, then turn over the mass to make sure they are all cooked. When noodles stop crackling (about 30 seconds), remove and drain on paper towels.