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…
- 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
- 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?