Taiwanese tea eggs recipe
November 9, 2010 7:01AM (UTC)
- 6 eggs and enough water to hard-boil
- ½ cup dark soy sauce (if unavailable, you can substitute regular soy sauce , but it will not be as intense)
- 3 cups water
- 2 tablespoons sugar
- 3 pieces star anise
- 1 cinnamon stick
- 2 teaspoons jasmine tea leaves (traditionally, black tea leaves are used, but I prefer the fragrance of jasmine-scented green tea)
- Hard-boil eggs in water. Allow to cool.
- Prepare braise by combining other ingredients and bringing to a boil.
- Once eggs are cool enough to handle, gently but firmly crack the shells until you have many little cracks all over the shell. Do not remove shell.
- Place cracked, hard-boiled eggs into the braise and simmer at low heat for half an hour.
- Turn off heat and allow eggs to steep in the braise for at least two hours, or overnight in the refrigerator. The longer they steep the darker the color and the stronger the flavor.
- When ready to eat, remove eggs from the braising liquid and carefully remove eggshells.
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