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Tea Eggs with Pu-er Tea

Dim Sum and Other Snack Foods

Tea Eggs with Pu-er Tea
12 eggs, at room temperature
1 cup pu-er tea leaves
4 star whole anise seeds
1 cup dark soy sauce
1 teaspoon salt
1 piece ginseng root (optional)
1. Put eggs in a small saucepan and cover them with cold water. Heat to the boiling point then reduce the heat and simmer for eight minutes. Remove from the water and cool in ice cold water.
2. Roll the cooled eggs lightly so that the shells crack but do not break or fall off.
3. Bring half pot of cold water to the boil and add the rest of the ingredients and simmer this for twenty minutes. Remove from the heat and put the eggs into the very hot liquid. Allow the liquid to cool, then refrigerate for a day or two. Then peel and serve.

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