Prep 1 hr 20 mins
Cook 12 hrs
From the Syllabub blog at blogspot.com. The same amount of broth can be used for anywhere from 8-20 eggs.
- 8 -20 eggs
- 1⁄2 cup soy sauce
- 4 tablespoons salt
- 4 star anise, broken up
- 1 teaspoon five-spice powder
- 2 tablespoons dark loose tea leaves (preferably Lapsang Souchong)
- 6 -10 peppercorns
- 1 inch orange peel or 1 inch tangerine peel
- Hard boil the eggs by covering with water and bringing to a boil. Cover, turn off the heat, and let sit for 15 minutes. Cool completely in cold water. This loosens the shell.
- Using the back of a spoon, gently crack the egg shells. Do not peel!
- Put the eggs in water just to cover and add the broth ingredients. Bring to a boil, cover and simmer for 1 hours.
- Remove from the heat and place eggs and tea broth in a covered container. Refrigerate for several hours or overnight.
- Eggs are best stored in the fridge, with shells on.
- To eat, shell the egg and serve as a snack, or salad or soup ingredient.
This is the perfect recipe! I grew up on this stuff, and this was the first time I actually tried to make them myself and it was a success! Whenever I used to crave for them I'd go across town to a little tea shop who makes them daily and sells them for about a buck each. But this recipe is easy and has the PERFECT seasonings! The only thing I did different is use 2 bags of black tea instead of loose tea. When you crack the eggs, about 5 cracks does the job to make the pretty marbles. Too much and it won't be prettily marbled, too little and the flavor won't be as infused.
Of all the tea egg recipes, I like this the best. You really do need quite a bit of seasoning for the broth to adequately flavor the eggs.