Tea Leaf Eggs

READY IN: 2hrs 5mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In saucepan cover eggs with cold water to a depth of at least 1 inch above eggs.
  • Rapidly bring to a boil; cover pan tightly; reduce heat, and simmer for 15 minutes.
  • Rinse quickly in cold water till eggs are cool enough to handle; drain.
  • Tap eggs lightly all over till eggs are a network of fine cracks, but DO NOT PEEL.
  • Return eggs, gently to the saucepan, add soy sauce, aniseed (or star anise), cinnamon, tea (in a tea ball), sugar, salt, and 2 cups of the cold water.
  • Bring to a boil; then reduce heat, and simmer, covered, for 1 1/2 hours, adding water to keep eggs covered, if needed.
  • Drain eggs, and chill.
  • To serve, roll eggs between the palms of your hands to loosen shell; peel, starting from the large end of egg.
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