Tea Infused Marble Eggs - How To Make Tea Infused Marble Eggs

12 jumbo eggs
1 1/2 tablespoons of black tea leaves
8 cups of water
1 1/2 teaspoons salt

* Optional: 1 teaspoon of spices or herbs of choice may be added for flavor.

Place eggs in a large pan covered with water. Bring water to a gentle boil. Boil for 10 to 12 minutes.

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; set aside.

When eggs are cold, gently crack the eggshells all over by rolling them on a paper towel or using the back of a spoon the tap the shells of each egg. NOTE: Do not allow the shells to detach from the eggs.

In a large pan, add black tea leaves, water, and salt. Place the cooked eggs into the pan. NOTE: If needed, add additional water to cover them. Bring water slowly to just to a boil; then cover the pan, lower heat, and allow the eggs to simmer for 1 hour. Remove from heat and let the eggs cool in the liquid. When cool, drain and wrap the eggs in plastic wrap or a sealed plastic bag. Store in refrigerator.

Remove the shells just prior to serving. Eggs will have a marbleized appearance.

Serving suggestions: Slice in half, remove yolk and use as cups for deviled eggs, chicken, tuna, seafood, and chopped salads.

Makes 12 marbleized eggs.