Coffee & Tea

Eggs

Why don't marbled tea eggs get rubbery?

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Why don't marbled tea eggs get rubbery?

chowser | Apr 11, 2007 04:16 AM

I have these all the time from different people and they've never been rubbery. I've been looking at different recipes and you cook them for up to 3 hours on some of the recipes. Regular hard boiled eggs would be so rubbery then. Why don't tea eggs get that way? Does anyone do anything other than the standard soy sauce, eggs, sugar, star anise, cinnamon bark? Thanks!

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