Steps to Make Loose Leaf Tea Storage Chest

Chinese Tea Leaf Eggs

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Recipe Summary Chinese Tea Leaf Eggs

One of my favorite dishes when I head back home; it combines hard-boiled eggs with the subtle flavor of anise and the deep brown hues of black tea and soy. The cracked patterns from the broken shells make these quite attractive! I eat these sliced in quarters and chilled as a side dish, appetizer, or snack. Recipe courtesy of Mom.

Ingredients | Loose Leaf Tea Storage Chest

8 eggs

1 teaspoon salt

3 cups water

1 tablespoon soy sauce

1 tablespoon black soy sauce

¼ teaspoon salt

2 tablespoons black tea leaves

2 pods star anise

1 (2 inch) piece cinnamon stick

1 tablespoon tangerine zest

Directions

In a large saucepan, combine eggs and 1 teaspoon salt; cover with cold water. Bring to a boil, reduce heat, and simmer for 20 minutes. Remove from heat, drain, and cool. When cool, tap eggs with the back of a spoon to crack shells (do not remove shells).

In a large saucepan, combine 3 cups water, soy sauce, black soy sauce, salt, tea leaves, star anise, cinnamon stick, and tangerine zest. Bring to a boil, then reduce heat, cover, and simmer for 3 hours. Remove from heat, add eggs, and let steep for at least 8 hours.

Eggs can steep up to 1 1/2 days for richer flavor. Store eggs unpeeled and tightly sealed in refrigerator. They will keep 4 to 5 days.

Info | Loose Leaf Tea Storage Chest

prep: 20 mins cook: 3 hrs additional: 8 hrs total: 11 hrs 20 mins Servings: 8 Yield: 8 eggs

TAG : Chinese Tea Leaf Eggs

Appetizers and Snacks,