Chinese marbled eggs are kind of a quintessential Chinese snack and I love making them mostly because I found a secret way to make sure that the yolk doesn't get over cuts one of the things that I remember being so sad about as a child is that sometimes the yolk will get overcooked because the egg is boiling in the liquid for such a long time and it gets that kind of gross green color so what we're gonna do today is we're gonna start with that kind of soy sauce base and we're gonna cool it down before we put that again so let's put the soy sauce and the water and a stockpot small pot we're putting in three sachets of black tea some black peppercorn ginger star anis and five-spice powder we're just bringing that to a light simmer we're gonna let that simmer for maybe 30 minutes to make sure we get the flavors of the black tea into it and then we're going to crack this nice hard-boiled egg so make sure you hard boil your eggs gently so they don't over boil and I also like to shock them in ice and water afterwards so now that is hard-boiled to make that nice marbling we're gonna crack the surface and then put it in this mixture once it's cold and leave it in the fridge for about three days and the soy sauce will kind of seep in on the edges and create that pretty marbling effect so I like to just crack the ends first and you're gonna roll it gently across the table it's not super hard you're gonna get some uneven spots some spots that have more cracks and others one big crack it's all okay the soy sauce will seep in in all sorts of interesting ways and that's why it's such a fun and pretty thing to make after we've mixed together the black tea in soy sauce and let it simmer for a little bit we will want to cool it completely and put the cracked egg into it and you let it marinate in the fridge for about three days I don't want it to go on too long you're eagerly anticipating your egg so when you remove it from at the fridge it's gonna come up like this it's all nice and brown outside so still got the cracks intact and if you see here we've got a couple of them that we've peeled they've got that nice marbling you'll get some patches like that and that's okay I'm gonna come one open and you'll see it's nice and yellow which that makes me so happy I'll roll ah got a nice yellow yolk still since it's been marinating in a cold liquid and not being too overheated and that's how you make Chinese marbled eggs