Ching Ching Chas Marbled Tea Eggs

1. 1

   Place eggs in a saucepan of cold water, and bring to a boil over medium heat for 10 minutes.

2. 2

   Remove from heat, drain and soak eggs in cold water to cool.

3. 3

   When cool enough to handle, gently tap eggs until each shell is covered with small cracks but is not broken.

4. 4

   Put eggs in a saucepan with salt, soy sauce, peppercorns, star anise, tea leaves and 8 cups water.

5. 5

   Bring to a boil over medium heat, reduce heat to very low and cook covered for 1 hour.

6. 6

   Remove eggs from heat, and let eggs soak in liquid for 2 hours without removing cover.

7. 7

   Serve eggs cold or at room temperature, and pass with mixture of sesame oil and soy sauce for seasoning.

* Per serving · 4 servings · Values may vary.

No additional tips available.