Chinese Tea Eggs

Chinese Tea Eggs

• 4-6 chicken eggs, brown or white
• 1 teaspoon black peppercorns
• about 5 tablespoons soy sauce
• 1 tablespoon chinese black tea (pu erh is best, but any will do)
• 5″ of cinnamon stick
• 2 star anise
• 2 cloves
• 1/2 teaspoon sichuan peppercorns

1. Wash the eggs well and boil in a small pot with about 1/2″ of water covering them.
2. After a few minutes, remove the eggs and cool in a bowl of cold water
3. When not so hot anymore, tap the shells with the back of a spoon until well shattered, then add back to the boiling water with the rest of the ingredients.
4. Simmer for about 30 min, then let sit for a few hours or overnight.