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Spiced Tea EggsEggs
| Spiced Tea Eggs |
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Ingredients:
18 eggs,
¾ cup black tea leaves
4 pieces stick cinnamon
8 star anise
7 Tablespoons dark soy sauce
2 Tablespoons coarse salt
1 Tablespoon granulated sugar
Preparation:
1. Put eggs in pot of cold water, slowly bring the water
to the boil, reduce the heat, and simmer for fifteen
minutes, then let them cool for an hour. Now drain
them, and lightly roll them one by one on a hard surface
cracking the shells, not breaking nor peeling them.
2. Now add water to cover the cracked eggs, and add the
tea leaves, cinnamon, star anise, soy sauce, salt, and
the sugar, and slowly bring this to the boil, then reduce
the heat to a simmer, and cover the pot. Simmer for
two hours, then discard the water and let the eggs cool,
then refrigerate. When cold and ready to serve, peel,
and discard the shells. Now cut in four to six pieces per
egg, and serve.
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