Sunday, October 26, 2014

Tea Eggs!

My kids love boiled eggs, and they really love Tea Eggs (a common snack in China)!
They're like boiled eggs with enough flavor that you don't need to salt them.
So it would be a shame if I didn't share the recipe.  Here's my revised version.

Tea Eggs
6 eggs
5 Tbsp soy sauce
2 tsp salt
2 tsp sugar
2 black tea bags (or 2 Tbsp of black tea leaves)
1 tsp Anise
1 stick cinnamon
Several grinds of black peppercorn
Place the eggs in a saucepan with enough cold water to cover.  Bring to a boil, and then simmer for 2 minutes
Remove the eggs from the water, and using a knife, tap each egg to slightly crack the shell in several places.
Return the eggs to the saucepan of water, and add the rest of the ingredients.
Cover and simmer for 3 hours, adding additional water as necessary.
I let the eggs sit in the water till it's room temp, and then refrigerate them.
Peel, rinse and enjoy!

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