Tea Leaf Eggs

These delicately flavored eggs have an intricate marbled appearance.
- Ready In:
- 2hrs 5mins
- Serves:
- Units:
Nutrition Information
9
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ingredients
- 10 eggs
- 3 tablespoons soy sauce
- 5 teaspoons anise seed or 2 star anise
- 2 inches cinnamon sticks
- 2 tablespoons black tea leaves
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 cups cold water
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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RECIPE MADE WITH LOVE BY
@PalatablePastime
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@PalatablePastime
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"These delicately flavored eggs have an intricate marbled appearance."
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