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10 fresh eggs
2 Tablespoons black or a mixture of black, oolong, and green tea leaves
4 whole star anise
1 teaspoon coarse salt
1 Tablespoon dark or mushroom soy sauce
1 scallion, tied in a knot
1 Tablespoon fresh ginger, cut into three pieces
1 stick cinnamon
10 pieces dark sugar chunks or one-quarter cup dark brown sugar
1. Put pin hole in large end of each egg. Then put eggs in cold water and bring to just below the boil. Simmer them for twelve minutes, then remove from the water, and allow them to cool for half an hour. Discard the water from the pot.
2 Roll the eggs just enough to crack the shell, then return them to the empty pot. Add all of the remaining ingredients and two cups of boiling water. Bring to the boil, reduce the heat, and simmer the eggs for ten minutes. Remove the eggs, and reserve the liquid. But discard any solids. Again allow the eggs to cool, but only until they can be handled and the shells removed.
3. Return the eggs to the liquid, and simmer on low heat for half an hour, then remove and serve the eggs whole or cut in half.
Note: They can be served hot, warm, or cool.