Mrs. Sze's Tea Eggs

Submitted by DrGaellon

"From the Syllabub blog at blogspot.com. The same amount of broth can be used for anywhere from 8-20 eggs."

 

• Ready In: 13hrs 20mins
• Ingredients: 8
• Yields: 8-20 eggs
• Serves: 8-20

ingredients

• 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

directions

1. 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.
2. Using the back of a spoon, gently crack the egg shells. Do not peel!
3. Put the eggs in water just to cover and add the broth ingredients. Bring to a boil, cover and simmer for 1 hours.
4. Remove from the heat and place eggs and tea broth in a covered container. Refrigerate for several hours or overnight.
5. Eggs are best stored in the fridge, with shells on.
6. To eat, shell the egg and serve as a snack, or salad or soup ingredient.

Reviews

[JMigs0]

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.

 

[Scrumpchef]

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.