Recipes

Chinese Tea Eggs

Photo by Helene Dujardin

recipe heading-plus-icon

yields

6 eggs

    ingredients
  • 6 medium to large eggs
  • 2 tablespoons or 2 tea bags of black tea 
  • ½ cup soy sauce
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • 4 pieces star anise
  • 1 cinnamon stick
steps
  1. Put eggs in a medium-sized pot with enough water to cover the eggs. Bring water to boil, then lower heat to simmer for 3 minutes. Remove eggs from heat and allow them to cool a bit before handling (running them under cold water does the trick quickly.) Take the back of a knife and crack eggs evenly all around.
  2. Return eggs to the pot and add the rest of the ingredients. Bring liquid to boil again, then simmer for 1 to 3 hours, longer for a more intense flavor and color, adding water if level gets too low. Remove from heat, and serve as a snack.

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