Tea eggs

Tea eggs

By
From
The Real Food of China
Makes
8
Photographer
Leanne Kitchen

Ingredients

Quantity Ingredient
8 eggs
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
2 star anise
1 piece cassia bark
1 piece dried tangerine peel
4 slices ginger, peeled
2 tablespoons black tea leaves

Method

  1. Put the eggs in a small saucepan, cover with cold water and slowly bring to a simmer. Cook for 3 minutes, then drain and rinse under cold running water to cool.
  2. Combine the remaining ingredients with 750 ml water in a small saucepan. Gently tap and roll the unpeeled eggs on a solid surface to crack the shells (do not peel the eggs). Add the cracked eggs to the soy sauce mixture in the pan and bring to a simmer. Cook over a low heat for 2 hours, adding extra water as necessary to keep the eggs just covered. Remove the pan from the heat and leave the eggs to cool in the liquid. Drain, peel the eggs and serve.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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