Hard-boiled eggs gently cracked and simmered for hours in an aromatic broth of black tea, soy sauce, star anise, and cinnamon. The cracks in the shell create a beautiful marbled pattern on the egg white while infusing each egg with a subtle, fragrant flavor.
Ingredients
6 eggs
3 tablespoons black tea leaves
3 tablespoons soy sauce
1 tablespoon dark soy sauce
3 star anise
1 cinnamon stick
2 strips dried tangerine peel
1 tablespoon sugar
1 teaspoon salt
1 liter water
Instructions
1Place eggs in cold water, bring to a boil, cook eight minutes.
2Tap each egg to create fine cracks across entire shell.
3Combine water, tea, soy sauce, spices, sugar and salt, bring to simmer.
4Return cracked eggs to broth, fully submerged.
5Simmer on lowest heat for at least two hours, turning occasionally.
6Peel to reveal marbled pattern, serve warm or at room temperature.
Did You Know?
Tea eggs are one of the most ubiquitous snacks in China and Taiwan. In Taiwan alone, convenience stores sell an estimated forty million tea eggs per year.