A Rooibos Tea infused marble egg recipe from Rooibos Rocks
Eggs are pretty amazing, there’s no doubt about it. They’re versatile, essential and very, very delicious no matter how they’re prepared. But have you ever tried them marbleized and infused with tea? Rooibos Rocks brings you this easy-peasy Rooibos tea-infused marble egg recipe, so you can wow everyone at your next mealtime!
- 12 jumbo eggs
- 1 1/2 tablespoons of Rooibos Rocks Looseleaf Tea
- or 2 teabags of Rooibos Rocks
- 8 cups of water
- 1 1/2 teaspoons salt
Variation Ideas (see below)
- Place eggs in a large pan, in a single layer and cover with water by 1 inch.
- Bring water to a gentle boil.
- Boil for 10 to 12 minutes.
- Sometimes, over time, the pot will start to lose water and the tops of the eggs will be exposed. Make sure to turn the eggs around so that all sides get exposed to the tea.
- When the eggs are cooked, gently lift the eggs out of the pan and place them under cold running water for approximately 2 minutes or until they are easily handled; then set aside.
- When the hard-boiled eggs are cold, gently crack the eggshells all over by rolling them on a paper towel or using the back of a spoon tap the shells of each egg. NOTE: Take care to keep the eggshells intact and not break them or let the shells detach from the eggs. The more you crack, the more intricate the design of the marble will be. Make the crack pretty deep, as that is how the tea mixture will seep into the egg.
- In a large pan, add Rooibos Rocks Looseleaf Tea or teabags of Rooibos Rocks, water, and salt. Carefully place the cooked eggs, one by one in a single layer, into the pan. NOTE: If needed, add additional water to cover them.
- Bring the water slowly to just a simmer. Cover the pan, lower heat, and allow the eggs to simmer for 1 hour.
- After 1 hour, remove the pan (with the eggs) from heat and let the eggs cool in the liquid (the longer you leave them in the infused water, the more colored they become).
- When cool, drain off the water and wrap the eggs (with the shells still on) in plastic wrap or a sealed plastic bag. Store in refrigerator until ready to serve.
When ready to serve, remove the shells from the eggs. Eggs will now have a marbleized appearance. Serving suggestions: Serve sliced, halved or quartered. Slice in half, remove the yolk and use as cups for deviled eggs, chicken, tuna, seafood, and chopped salads. Be creative!
Variation Ideas – You can also create colorful marbled eggs by adding one of the following ingredients:
- 1 tablespoon soy sauce
- 4 tablespoons beet juice
- 3 tablespoons orange juice
- 3 tablespoons brewed coffee
- 4 to 5 drops food coloring of your choice