Tea Eggs Recipe
Tea eggs can be eaten hot or cold as a snack. Or serve them as appetizers at a party, cut in half with caviar on top. Or take them on your hiking trip. Tea egg is a typical Chinese savory snack commonly sold by street vendors or in night markets in most Chinese communities throughout the world.
Ingredients
6-12 eggs
4 cups water
6 tablespoons low-sodium soy sauce
3 tablespoons pu-erh tea (Rishi’s Ginger Pu-erh)
1 star anise (look at international markets for a great price)
3 cloves
1/2 teaspoon Chinese five spice powder
1 teaspoon sugar
Instructions
Add 4 cups of water to a medium pot and add eggs, making sure they are covered. Bring the water to a boil and let boil for about 10 minutes.
Take the eggs out of the hot water and rinse them with cold water. Gently tap the eggshell with the back of a spoon to crack it. Return the eggs to the water and add in the remaining ingredients. Bring the tea mixture to a boil and turn the heat to low. Allow to simmer for at least two hours, adding more water if needed.
