Tea Leaf Eggs

1. 1

   In saucepan cover eggs with cold water to a depth of at least 1 inch above eggs.

2. 2

   Rapidly bring to a boil; cover pan tightly; reduce heat, and simmer for 15 minutes.

3. 3

   Rinse quickly in cold water till eggs are cool enough to handle; drain.

4. 4

   Tap eggs lightly all over till eggs are a network of fine cracks, but DO NOT PEEL.

5. 5

   Return eggs, gently to the saucepan, add soy sauce, aniseed (or star anise), cinnamon, tea (in a tea ball), sugar, salt, and 2 cups of the cold water.

6. 6

   Bring to a boil; then reduce heat, and simmer, covered, for 1 1/2 hours, adding water to keep eggs covered, if needed.

7. 7

   Drain eggs, and chill.

8. 8

   To serve, roll eggs between the palms of your hands to loosen shell; peel, starting from the large end of egg.

* Per serving · 4 servings · Values may vary.

No additional tips available.