Crack the shells, leave them overnight in a dark marinade, and the peeled eggs appear veined like marble; Dammann Frères’ Smokey Lapsang Tea N°496, a smoked black tea in the Lapsang Souchong tradition, lends them a campfire note for a savory brunch.
Makes 6 · 25 min + overnight marinating
Ingredients
- 6 eggs
- 3 cups (720 ml) water
- 3 tbsp soy sauce
- 1 tsp sugar
- 1 star anise
- 1 cinnamon stick
- 3 tea bags or 6 g loose Smokey Lapsang Tea N°496 (Dammann Frères)
- Toast soldiers, to serve
Method
- Cook 6 eggs in boiling water for 8 minutes, cool them in cold water, then gently crack the shells all over with the back of a spoon without peeling them.
- Bring 3 cups (720 ml) of water to a boil with 3 tbsp of soy sauce, 1 tsp of sugar, 1 star anise and 1 cinnamon stick, then let it cool to 194°F (90°C).
- Add 3 Smokey Lapsang tea bags or 6 g of loose tea, steep for 5 minutes, then remove the bags or strain.
- Once the marinade is cool, add the eggs and refrigerate overnight.
- Peel and serve halved, with toast strips or as part of a savory brunch.
The star of this recipe: Smokey Lapsang Tea N°496, by Dammann Frères.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
Dammann Frères
Smokey Lapsang Tea N°496
