Jurassic World-inspired dinosaur eggs for all the "clever girls"

Marbled dinosaur eggs from @offbeathome
Photos by the author

God creates dinosaurs. God destroys dinosaurs. God creates man. Man creates dinosaur eggs!

I'm a big fan of Jurassic Park, as evidenced by some previous dino-themed posts and my extreme excitement for the reboot, Jurassic World, that comes out this week. Since I'm a huge nerd, I created these "dinosaur eggs" with an Asian-inspired flavor with tea bags, soy sauce, and some spices.

The setup is super quick and then it's just a fair bit of waiting around while the eggs simmer and their color and flavors deepen. Fair-warning: it'll scent the air pretty hardcore, too.

Here's how these marbled dinosaur eggs are made…

Marbled dinosaur eggs from @offbeathome
Marbled dinosaur eggs from @offbeathome

Ingredients

  • 6 large eggs
  • 2 black tea bags
  • 1/2 cup soy sauce or liquid aminos
  • 1 tablespoon light brown sugar or sugar substitute
  • 2 pieces star anise
  • 1 cinnamon stick

Instructions

  1. Add enough water to a pot to cover the eggs by about an inch. Bring the water to a boil, then lower the heat to simmer for 10 minutes until the eggs are hard-boiled.
  2. Remove the eggs with a strainer and run under cold water until they are cool enough to handle.
  3. Tap the eggs lightly with the back of a butter knife to crack them evenly all around without peeling off any of the shell.
  4. Return the eggs to the pot.
  5. In the same pot, add the tea bags, soy sauce, brown sugar, star anise, and cinnamon stick. Add a little more water to cover the eggs by an inch. Bring to a boil, then lower the heat to a super low simmer.
  6. Allow the eggs to simmer for 1 to 2 hours, longer for a more intense flavor and color.
  7. Remove from the heat and drain the eggs. Peel and serve as "dinosaur eggs" or store in a tightly-sealed container for up to four days.
Marbled dinosaur eggs from @offbeathome
Marbled dinosaur eggs from @offbeathome

Who's headed to see Jurassic World on opening weekend?

  1. I've made these a bunch of times (often for Passover), but often the color only goes as deep as the membrane on the egg. When you take the membrane off, it is very pale and a bit disappointing. Any advice on how to get the rich color all the way to the white?

  2. These look amazing. But don't they get way overcooked after hours of simmering?

    Also I have Jurassic World's release on my calendar. I'm a huge dork.

  3. I just want to add that these look really neat! The thought has never even entered my mind that you could crack the shell to get color on the egg intentionally.

    1 agrees
    • I always leave my tea eggs in the warm water on the stove overnight. (After the stove is off, of course.) My recipe is similar. I use light soy sauce, dark soy sauce, star anise, cloves, cinnamon and orange peel. I bring them back up to a rolling boil in the morning. They have a good, strong, savory flavor, as a tea egg should. Two hours is really the bare minimum.

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