Prep 5 mins
Cook 11 hrs
Smokey and flavorful, these are centuries old in Asian culinary tradition. Makes a very pretty presentation, I wish I could show you how beautiful they are, almost a batik look to them. But it's the taste that'll knock your socks off!! I found this recipe a few years ago in an old (1984) Martha cookbook, and have made them many times.
- 8 eggs
- 2 tablespoons coarse salt
- 4 tablespoons dark soy sauce
- 2 whole star anise
- 2 tablespoons smoky tea (Earl Gray or Hu-Kwa, I opened tea bags and measured the tea)
- 1 tablespoon sesame seeds
- 3 tablespoons coarse salt
- 1⁄8 teaspoon fresh ground black pepper
- Boil eggs 20 minutes over low flame.
- Cool in cooking water.
- Drain the eggs, and tap the shells gently all over with the back of a spoon until each shell is completely cracked.
- Return the eggs to the pan, cover with cold water and add salt, soy sauce, star anise and tea.
- Bring to a boil,reduce heat and simmer very slowly for 2 to 3 hours.
- Turn off flame and leave eggs in the liquid for 8 hours.
- (Chill after they are cooled).
- Drain the eggs but leave in shells until they are ready to use.
- They will keep well wrapped in the refrigerator for up to a week.
- To make sesame salt, lightly toast sesame seeds in a hot frying pan, tossing gently over high heat.
- Combine toasted seeds, salt and pepper in a small mixing bowl.
- Set aside.
- To serve, carefully peel the eggs.
- The whites will be marbled with dark lines.
- Cut the eggs into halves or quarters, and serve with sesame salt.
We really liked these a lot! They are really neat-looking (they have a tan, marbled design on the egg white), and the flavor is really nice, too. We used Earl Gray tea, and used 5 spice powder instead of star anise (I realized at the last minute that we were out of star anise pods, and 5 spice powder has a lot of ground star anise in it). I could taste the anise a lot more strongly than the tea. Also, the sesame salt was a really good addition. Next time I would probably switch the amounts of salt and sesame, though, because the eggs already taste salty. Thanks for sharing this unusual recipe...I'm sure we'll make it again.