Recipe by DrGaellon
From the Syllabub blog at blogspot.com. The same amount of broth can be used for anywhere from 8-20 eggs.
Top Review by JMigs;0)
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.
- 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 See How It's Made
- 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.