These smoky tea and soy-marinated eggs bring to mind smoky campfires and South-East Asian spices. Add the spring flavours of asparagus and the velvety decadence of smoked salmon, and you have a three-piece that punches well above its weight.
Add water to medium sized saucepan to a depth of 30ml and bring to the boil.
Put the eggs on a steamer tray and lower into the saucepan. Or use a steamer if you have one.
Cover and steam for 5 minutes (exactly - use a timer).
Remove the eggs from the saucepan and lower into the iced water.
Allow to cool for 15 minutes.
In another saucepan, bring the 750 ml water up to a boil.
Remove from the heat and add the tea, star anise, cloves, cinnamon, and peppercorns.
Add the soy sauce. Stir and allow to steep for 30 minutes.
After the eggs have been in the iced water for 15 minutes, gently tap them all over with a metal spoon to crack the shell into a sort of spider web pattern. Start at the ends and work towards the middle to avoid splitting the egg. Do not remove the shell!
Strain the tea and spices from the marinade.
Place the eggs and the marinade into a ziplock bag and seal.
Place in the refrigerator overnight.
18-24 hours later, remove the eggs from the marinade.
Carefully peel the eggs revealing the marbled whites.
Allow to come up to room temperature before serving.
Accompaniments
Remove the lower third from the asparagus spears and discard or keep for a stock.
In a skillet, sear the asparagus spears in butter.
Drain on paper towels.
Plating
Lay out some slices of smoked salmon.
Top with seared asparagus spears.
Add a couple of marinated eggs.
Drizzle a little truffle infused olive oil over the asparagus and salmon.