Chinese Tea Eggs
Source of Recipe
Steamy Kitchen
List of Ingredients
Chinese Tea Eggs
6 eggs
3/4 cup soy sauce
2 whole star anise
2 tablespoons black tea (or you can use 2 tea bags)
1 stick cinnamon
1 teaspoon granulated sugar
1 tablespoon Sichuan peppercorn (optional)
2 strips dried tangerine or mandarin orange peel (optional)Recipe
Gently place the eggs in a medium pot and fill with water to cover the eggs by 1-inch.
Bring the pot to a boil, lower the heat and let simmer for 3 minutes.
Remove the eggs (leaving the water in the pot) and let cool under running cool water.
Use the back of the teaspoon to gently tap the eggshell to crack the shell all over.
Make sure your cracks are deep enough to allow for liquid to penetrate, but gentle enough to keep the shell intact.
The more you tap, the more intricate the design.
To the same pot with the boiling water, return the eggs and add in the remaining ingredients.
Bring the mixture to a boil and immediately turn the heat to low.
Simmer for 40 minutes, cover with lid and let eggs steep for a few hours to overnight.
The longer you steep, the more flavorful and deeply marbled the tea eggs will be.
In the photo above, the egg steeped for 5 hours, though my mom prefers overnight.
Serves 4-6
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