Chinese Tea Eggs
These lovely eggs look like marble because the cracked shell lets the fragrant liquid sink in to the white in a crackled pattern.
Serves: 8Hands-on: 15 minutesTotal: 12 hours 40 minutesDifficulty: Easy
- 8 large eggs
- 3 Tbsp. soy sauce
- 2 star anise
- ⅛ tsp. five-spice powder
- 2 Tbsp. black tea
- Put the eggs in water in a sauce pan and bring to a boil. Put the lid on and simmer for 12 to 15 minutes.
- Drain the hot water from the eggs, then crack the shells of the eggs all over, but don’t peel them.
- Put them back in the saucepan and add water to cover. Add the soy sauce, star anise, and five-spice powder. Put the tea in a tea ball or infuser and add.
- Bring the water to a boil and then turn the heat down and simmer for 20 minutes without a lid. Let the eggs cool in the liquid to room temperature, then refrigerate for 12 hours.
- Peel the eggs and serve them whole, cut in half, or cut in quarters.