Jurassic World-inspired dinosaur eggs for all the "clever girls" #Recipes#breakfast#cooking June 11 2015 | Catherine Clark bijouxandbits Photos by the author God creates dinosaurs. God destroys dinosaurs. God creates man. Man creates dinosaur eggs! Related Post 8 ways to express dinosaur appreciation in your home I'm sure I'm not the only one here who had a thing for dinosaurs as a kid. My favorites were the plesiosaur and the duckbill.... Read more 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… 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 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. Remove the eggs with a strainer and run under cold water until they are cool enough to handle. Tap the eggs lightly with the back of a butter knife to crack them evenly all around without peeling off any of the shell. Return the eggs to the pot. 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. Allow the eggs to simmer for 1 to 2 hours, longer for a more intense flavor and color. 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. Who's headed to see Jurassic World on opening weekend? Reporter Name * Reporter Email * Original text Enter the original text here. Edited text* Enter your suggested copyedit here. Notes You can add a note for the editor here. * Required information. Fix Typo Catherine Clark Catherine Clark is Offbeat Bride's Senior Editor. In her spare time she loiters at her local library, makes art, watches movies en masse, plays video and tabletop games, poorly cooks healthy things, cuddles with her feline fur baby, and blogs at BijouxandBits.com. @enidjcoleslaw @bijouxandbits @bijouxandbits PREVIOUS Bisexual in a straight marriage NEXT Play this quote-matching game at your next movie-themed party Show/Hide comments [ 13 ] 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? Reply I simmered the ones you're seeing up there for 1.5 hours, so I think it's just a matter of letting it go a bit longer. Reply So these were on the stove and the stove was on for 15 hours? Wow!! I've let mine sit in the fridge for that long but not cook that long. I'd feel weird leaving the house and leaving them on!! Reply No no no! Not 15! 1 [point] 5 hours. Offbeat Home does not advise anyone to leave their stove on for 15 hours. 😉 Reply 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. Reply Nope, they can simmer for awhile on super low and be just fine! Reply 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. Reply I totally made these as "dragon eggs" for my son's Dragon Birthday Party. https://goo.gl/photos/iGcmghqmFNz3ubdt9 Reply They look very fun BUT what do they taste like? Do all the simmer ingredients impart any flavor, or just color? Reply Not much. Mostly color. At least when I did it. Reply 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. Reply Wow! After all I got a weblog from where I know how to truly take useful data regarding my study and knowledge.| Reply I love the texture of it. Reply Join the conversation Cancel Reply Your email address will not be published. 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