Name: Marbled eggs on a bed of arugula, with a Parmesan crisp
Prep time: 30 min
Cook time: 1 h 15 min
Yield: 4 people
Cuisine: France
Ingredients: 8 eggs; 1 tbsp ofCeylon tea (or black tea); 50 ml ofsoy sauce; 100 g ofGrated Parmesan; 1 boot ofarugula; 1 tbsp ofrice vinegar (or balsamic vinegar); 2 tbsp ofolive oil; Microplane grater; parchment paper

Marbled eggs on a bed of arugula, with a Parmesan crisp

appetizers creative cuisine salads

Updated on 23 November 2025 by

ratatouille

6 reviews 4.7 : Very good

Diet

Vegetarian

Level

Easy

Preparation

30 minutes

Cooking

1 hour 15

Here is my recipe for tea-marbled eggs, served on a bed of arugula and topped with a crispy Parmesan tuile.

I learned how to make this gourmet-style salad during a cooking class, and I’ve made it many times since.

These marbled eggs always impress guests, even though they’re actually very easy to prepare, as you’ll see in the recipe.

Enjoy, and let me know what you think!

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8 eggs
1 tbsp of Ceylon tea or black tea
50 ml of soy sauce
100 g of Grated Parmesan
1 boot of arugula
1 tbsp of rice vinegar or balsamic vinegar
2 tbsp of olive oil

1
Cook the eggs for 10 minutes in boiling water.
2
Wait until they have cooled slightly, then tap them with a small spoon to create cracks.
Return the eggs to the pot with the tea and soy sauce, and simmer for a good hour.
3
Wash and chop the arugula, then blend it with a little olive oil.
Season to taste with vinegar, salt, and pepper.
4
Make Parmesan crisps by finely grating (using a Microplane grater) a 1-mm-thick layer of Parmesan onto a sheet of parchment paper.
Round, oval—you can shape them however you like!
5
Bake them in the oven at 180°C for about 5 minutes.
Keep an eye on them while baking and make sure the tuiles don't brown. If they do, they'll taste bitter.
6
Peel the eggs, then arrange a bed of arugula coulis on a plate, followed by the eggs and a Parmesan tuile.