Chinese Tea Eggs
.
Yield
4 servingsPrep
16 minCook
3 hrsReady
12 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| ½ | teaspoon |
salt
|
|
| 1 ½ | cups |
water
|
|
| ½ | tablespoon |
soy sauce, tamari
|
|
| ½ | tablespoon |
soy sauce, tamari
dark |
|
| ⅛ | teaspoon |
salt
|
|
| 1 | tablespoons |
china black tea leaves
|
* |
| 2 | each |
star anise
|
*
|
| 2 | inches |
cinnamon sticks
|
*
|
| 1 | tablespoon |
tangerine peel
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 2.5 | ml |
salt
|
|
| 355 | ml |
water
|
|
| 7.5 | ml |
soy sauce, tamari
|
|
| 7.5 | ml |
soy sauce, tamari
dark |
|
| 0.6 | ml |
salt
|
|
| 15 | ml |
china black tea leaves
|
* |
| 2 | each |
star anise
|
*
|
| 2 | inches |
cinnamon sticks
|
*
|
| 15 | ml |
tangerine peel
|
* |
Directions
In a large saucepan, add eggs and 1 teaspoon salt, cover with cold water.
Bring to a boil, reduce heat to low, and simmer for 20 minutes.
Drain, and let cool.
Tap eggs with the back of a spoon to crack shells (do not remove shells).
In a large saucepan, stir in 3 cups water, soy sauce, black soy sauce, salt, tea leaves, star anise, cinnamon stick, and tangerine peel.
Bring to a boil, then reduce heat, cover, and simmer for 3 hours.
Remove from heat, add eggs, and allow to steep overnight.
Serve or keep the eggs refrigerate.
