Marbled Duck Eggs

I ran over to the Friday farmers' market during my lunch hour this afternoon, with orders from the boys to get another chicken and eggs from Johnny at  Fogline Farm. Chicken, check. Egg sold out. What?!?

So I wandered the market for a few minutes and found eggs at the Mello-dy Ranch stand. Chicken eggs and duck eggs. Naturally, I reached for a dozen duck eggs because I don't think the boys have ever had them. They have had quail eggs and an ostrich egg, but I don't remember ever cooking duck eggs for them. Tonight I changed that.

Marbled eggs, also known as tea eggs, are distinctive and fairly easy to make.

6 (duck) eggs

water, or as needed

4 tablespoons soy sauce

1 C brewed black tea

2 star anise

Place the eggs in a pot with the water, making sure that there is at least an inch of water over the eggs. Bring the water to a rolling boil. Remove from heat and let the eggs stand in the hot water for 15 - 20 minutes. Run the under cold water to cool. Reserve 1 C of the cooking water in the pan.

Tap the boiled eggs to make a series of cracks all over the eggshells. Try to keep the shells intact. But if some pieces happen to flake off, don't worry.

Bring the water in the pan back to a boil. Add the soy sauce, brewed black tea, and star anise pieces. Add the eggs. Simmer for 2 hours. Turn off the heat and let the eggs cool in their liquid. Serves 6. I'll be bringing these on a picnic tomorrow. Can't wait!