Chinese Marbled Tea Eggs (茶叶蛋 - Cha Dan)

1. 1

   TEA EGG MARINADE: In a pot, add water, tea bags, cinnamon stick, star anise, soy sauce, brown sugar, and sea salt. Boil on high heat.

2. 2

   With the hard boiled eggs, gently tap the outside of the egg shells with the back of a spoon to crack the shell evenly.

3. 3

   In a slow cooker, arrange the eggs in the pot and add the boiling tea egg marinade. Set the slow cooker on high for about 1-2 hours. Let the eggs soak in the tea mixture for another 2 hours or overnight (for stronger tasting tea eggs) on low. Put eggs in a container and store in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.