Tea Eggs

1. 1

   Boil eggs for 20 minutes over low flame.

2. 2

   Cool in water.

3. 3

   When cool, drain eggs and tap the shells all over with the back of a spoon until the shell is completely cracked.

4. 4

   Return eggs to pan, cover with cold water, salt, soy, anise and tea.

5. 5

   Bring to boil, reduce heat and simmer very slowly for 2 to 3 hours.

6. 6

   Turn off flame and leave eggs in liquid for 8 hours.

7. 7

   Tea eggs are then drained and left in their shells until ready to use.

8. 8

   Keep well wrapped in the refrigerator (up to 1 week).

* Per serving · 4 servings · Values may vary.

No additional tips available.