Ingredients
-
10
-
3
-
5
-
2
-
2
-
1
-
1
-
2
-
-
-
-
-
-
-
Directions
Tea Leaf Eggs, These delicately flavored eggs have an intricate marbled appearance., I made these very cool eggs for Easter. I really liked the marbling effect and the very subtle flavor from the tea and spices. I ended up simmering these for like five hours, and steeping them overnight in the fridge. This recipe might just become a yearly tradition, thanks!
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Steps
|
1
Done
|
In Saucepan Cover Eggs With Cold Water to a Depth of at Least 1 Inch Above Eggs. |
|
2
Done
|
Rapidly Bring to a Boil; Cover Pan Tightly; Reduce Heat, and Simmer For 15 Minutes. |
|
3
Done
|
Rinse Quickly in Cold Water Till Eggs Are Cool Enough to Handle; Drain. |
|
4
Done
|
Tap Eggs Lightly All Over Till Eggs Are a Network of Fine Cracks, but Do not Peel. |
|
5
Done
|
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
Done
|
Bring to a Boil; Then Reduce Heat, and Simmer, Covered, For 1 1/2 Hours, Adding Water to Keep Eggs Covered, If Needed. |
|
7
Done
|
Drain Eggs, and Chill. |
|
8
Done
|
to Serve, Roll Eggs Between the Palms of Your Hands to Loosen Shell; Peel, Starting from the Large End of Egg. |
