Tea Eggs
Autumn has arrived—make some tea eggs to add a touch of flavor to crisp early-autumn mornings.
Ingredients
eggs
to taste
black tea bag
1 pack
scallion
1
star anise
1
light soy sauce
1 tbsp
dark soy sauce
1 tbsp
Sichuan peppercorns
a few
bay leaves
2
fennel seeds
a pinch
cinnamon bark
1 small piece
ginger slices
a pinch
Instructions
1
Step 1
Wash the eggs thoroughly with clean water.
2
Step 2
Place the eggs in cold water just enough to cover them, bring to a boil over low heat, then turn off the heat and let sit for 10 minutes.
3
Step 3
Prepare the spices and black tea bag.
4
Step 4
Prepare the scallions and ginger.
5
Step 5
Place all the spices into a spice bag.
6
Step 6
The eggs are now cooked through; remove them.
7
Step 7
In a separate pot, add plenty of cold water along with the spice bag and the tea bag.
8
Step 8
Bring to a boil over medium heat.
9
Step 9
Gently crack the egg shells.
10
Step 10
Place the eggs into the pot.
11
Step 11
Add the light soy sauce and dark soy sauce.
12
Step 12
Add salt.
13
Step 13
Simmer on low heat for 30 minutes, then turn off the heat and let steep for several hours so the broth fully penetrates the eggs.
14
Step 14
The subtly tea-scented eggs are ready.
15
Step 15
Tea Eggs.
