Keto-friendly marbled-pattern eggs marinated in tea and herbs.
Ingredients
2 TBSP sichuan peppercorns
4 EA bay leaves
2 EA cinnamon sticks
4 TBSP dark soy sauce
8 TBSP light soy sauce
35.5 OZ / 1000 ML strong black tea
12 EA hard boiled eggs
Directions
Add your tea, Sichuan pepper, cinnamon stick, bay leaf and both of the soy sauces to the mixing bowl. With the measuring cup removed, cook your marinade for 20 minutes / 230°F|110°C / speed 1 / stir. Once cooked, allow to cool down before adding the marinade to a large zip-lock bag.
While your marinade cools down, crack your eggs with the back of a teaspoon before adding them to the marinade. Allow to marinate for at least 24 hours in the fridge before eating them cold to get the marbled effect.
Enjoy your dish!
Recipe Note
TIP:
The eggs will last for 3 days or so in the fridge.
