Chinese Pocket Eggs

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Chinese Pocket Eggs, also known as Chinese tea eggs or marbled eggs, are hard-boiled eggs that are cracked all over and then simmered in a flavorful tea-based broth made with soy sauce, star anise, cinnamon, and other aromatics. The tea broth seeps into the cracks in the eggshell, creating a beautiful marbled pattern on the egg white and infusing the egg with a savory and slightly sweet flavor.

The eggs are often served as a snack or appetizer in Chinese cuisine and are also commonly eaten during the Chinese New Year as a symbol of good luck and prosperity. They can be eaten warm or cold and are often served with a sprinkle of salt or a drizzle of soy sauce.

Ingredients

6 eggs6 tbsp oil1 tbsp garlic (finely minced)

Sauce

2 tbsp light soy sauce1 tbsp dark soy sauce1 tbsp oyster sauce1 tbsp black vinegar2 tbsp tomato ketchup1 tsp sesame oil

Garnish

1 tsp sesame seeds (toasted)1 tbsp fresh red chillies (sliced)1 tbsp scallion (chopped)

Steps

Combine all ingredients for the sauce in a medium bowl, whisk well & set aside.Heat a small wok or nonstick pan over medium high.Crack egg into a small bowl.Add 1 tbsp oil to the hot pan to coat the bottom, when it starts to smoke, slide in the egg & swirl pan so that the hot oil runs over the egg to cook the white.As soon as the edges are browned & the white is set, transfer egg to a serving plate.Repeat process to finish frying eggs, 1 at a time.Arrange eggs in a serving plate.In the same wok used to fry the eggs earlier, add minced garlic & cook for 30 secs, add the sauce mixed together earlier & heat it for 30 secs.Drizzle warm sauce over fried eggs, garnish & serve immediately with hot/warm rice.