tea eggs
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Author: K Santos Status: published Published: Jan 29,2010 license cc-by-nc-nd tags: food, chinese, spices, egg, spice, eggs, snack, tea,
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Share on Twitterhard boiled eggs simmered in a soy sauce, oolong tea, and spice mix. i used star anise, cassia bark/cinnamon, black peppercorns and orange peel.
tea eggs
6 eggs
water, enough to cover eggs
1 tsp salt
3 tbsp soy sauce
3 teabags (i used oolong)
2 star anise
1 cinnamon stick
black peppercorns
2 long strips of orange peel, with most (or all) of the white pith removed
place eggs in saucepan with water. bring to a boil. turn off heat, leave eggs in pan for 10 minutes. remove eggs from pan (save water), tap them with the back of a spoon to crack the shells, keeping the shells intact.
return eggs in water with tea, soy sauce, peel, and spices.add just enough water to cover the eggs if necessary. bring back to a boil, then simmer for two hours. or, do this step in a rice cooker; after the boil, set the rice cooker to "warm" position, and leave the eggs for two hours. peel one egg as a test. if the colour isn't dark enough, leave the eggs in the simmering mix for longer, or store the (unshelled) eggs immersed in the liquid in the fridge overnight.
