Original recipe yields 8 servings
Based on a 2,000 calorie diet
Please note that the Chinese "dark/black" soy sauce is VERY different than the "light/regular" one. The dark soy has a sweeter flavor, while giving the color to the egg. It's not salty at all. S...
I fudged a bit and only used water, soy, Wort. sauce and tea leaves. Make sure the cracks in the eggs break the thin membrane between the shell and the egg otherwise you won't get the marbling.
This is one of those suprising recipes. You read it and think it just can't taste good, but it turns out remarkably well. I ommitted the black soy sauce since I don't know the difference. I l...