Chinese Tea Leaf Eggs recipe

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Ingredients

8 eggs
1 teaspoon salt
3 cups water
1 tablespoon soy sauce
1 tablespoon black soy sauce
¼ teaspoon salt
2 tablespoons black tea leaves
2 pods star anise
1 (2 inch) piece cinnamon stick
1 tablespoon tangerine zest

Nutrition Info

75.9 calories
carbohydrate: 1.2 g
cholesterol: 186 mg
fat: 5 g
fiber: 0.3 g
protein: 6.6 g
saturatedFat: 1.6 g
servingSize: -
sodium: 659.1 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large saucepan, combine eggs and 1 teaspoon salt, cover with cold water. Bring to a boil, reduce heat, and simmer for 20 minutes. Remove from heat, drain, and cool. When cool, tap eggs with the back of a spoon to crack shells (do not remove shells).

  2. In a large saucepan, combine 3 cups water, soy sauce, black soy sauce, salt, tea leaves, star anise, cinnamon stick, and tangerine zest. Bring to a boil, then reduce heat, cover, and simmer for 3 hours. Remove from heat, add eggs, and let steep for at least 8 hours.

Recipe Yield

8 eggs

Recipe Note

One of my favorite dishes when I head back home;it combines hard-boiled eggs with the subtle flavor of anise and the deep brown hues of black tea and soy. The cracked patterns from the broken shells make these quite attractive! I eat these sliced in quarters and chilled as a side dish, appetizer, or snack. Recipe courtesy of Mom.

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