Prep 20 mins
Cook 3 hrs
One of my favorite dishes combines hard-boiled eggs with the subtle flavor of anise and the deep brown hues of black tea and soy. The cracked patterns from the broken shells make these quite attractive! I eat these sliced in quarters and chilled as a side dish, appetizer, or snack.
- 8 eggs
- 1 teaspoon salt
- 3 cups water
- 1 tablespoon soy sauce
- 1 tablespoon black soy sauce
- 1⁄4 teaspoon salt
- 2 tablespoons black tea leaves
- 2 pods star anise
- cinnamon stick
- 1 tablespoon tangerine zest
- In a large saucepan, combine eggs and 1 teaspoon salt; cover with cold water.
- Bring to a boil, reduce heat, and simmer for 20 minutes.
- Remove from heat, drain, and cool.
- When cool, tap eggs with the back of a spoon to crack shells (do not remove shells).
- In a large saucepan, combine 3 cups water, soy sauce, black soy sauce, salt, tea leaves, star anise, cinnamon stick, and tangerine zest.
- Bring to a boil, then reduce heat, cover, and simmer for 3 hours. Remove from heat, add eggs, and let steep for at least 8 hours.
These have been a staple in my household for many years. They nearly always cause a sensation when we serve them to guests. Easy and lots of fun, plus they taste great ! Thanks for posting!