A marbled boiled egg is created by cooking the egg in a tea, soy and spice mixture and the egg shell is cracked all over to achieve the stained effect. The longer the eggs soak in the mixture the darker the stain and flavour permeates the egg. Here is a short cut version, staining the white of the egg with a lovely subtle smoky soy flavour. It’s a beautiful addition to a salad, or served simply as a snack food as done in China where it originated.

serves 4

4 eggs (I used Yolky Dokey’s XL size)

¼ cup soy (or tamari)

1 cinnamon stick

1 star anise

2 teaspoons black smoky tea leaves , such as Lapsang souchong

salad:

200g snow peas, ends trimmed

400g peas, podded

2 bunches asparagus, tough ends trimmed

100g spinach, or your choice of mixed leaves

1 teaspoon toasted sesame seeds (optional)

¼ cup of coriander or mint leaves, coarsely chopped

dressing:

2 tablespoons soy, or tamari

2 teaspoons sesame oil (or use extra virgin olive oil)

1 ½ tablespoons lime juice

1 teaspoon honey

Rinse eggs under running water, removing any dust or debris. Set aside.

Place soy, cinnamon, star anise and tea leaves in a medium saucepan, just large enough to hold the four eggs.  Add enough water to fill three quarters fill the saucepan and place over a high heat.  Bring to the boil then reduce heat to a high simmer. Using a spoon gently submerge the eggs, adding extra boiling water if needed to cover and simmer for 5 minutes. Turn off the heat.  Using a spoon carefully remove the eggs, and place under cold running water until just cool enough to handle.  Use the back of the spoon and gently tap all over to crack the shell (about eight times), but not breaking the egg. Return the eggs to the hot spice infused water and set aside for an hour.

Meanwhile, bring a medium saucepan of salted water to the boil. Have ready a bowl of iced water. Cook the snow peas in boiling water for 2 minutes, then remove using a slotted spoon or small sieve and plunge the snow peas into the iced water to halt the cooking process. When cool, drain well. Have another bowl of iced water ready. Add the podded peas to the boiling water and cook for 5 minutes, then remove using a slotted spoon or small sieve and plunge into the iced water to halt the cooking process. When cool, drain well. Repeat the cooking process with the asparagus and cook in boiling water for 3 minutes. Alternatively, if you prefer to grill asparagus, toss on a pre-heated cast-iron grill for 3-4 minutes until just cooked.

To prepare the dressing, place all ingredients in a small bowl and whisk to combine. 

To serve, arrange the salad greens on plates. Remove the eggs from the saucepan and carefully peel to remove the shell. You will reveal a marbled pattern stained boiled egg.  Serve whole, halved or cut into quarters.  Arrange on plates then drizzle over the dressing and a sprinkling of sesame seeds and herbs. Serve straight away.

Recipe by Fiona Hammond, September 2021