Marbled tea eggs with oyster sauce
Instructions:
- Place the eggs in the broth, add the tea bags and cook on a low heat for 1 hour. Take off the heat and leave the eggs in the liquid until cooled, then cover and refrigerate until needed.
- To serve, remove the eggs from the liquid and peel to reveal their marbled effect. Slice, drizzle generously with the oyster sauce and garnish with the spring onion and coriander.