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
- Wash the eggs well and boil in a small pot with about 1/2″ of water covering them.
- After a few minutes, remove the eggs and cool in a bowl of cold water
- 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.
- Simmer for about 30 min, then let sit for a few hours or overnight.
Posted on: April 13th, 2009
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April 13th, 2009 at 9:59 pm
yummmmmmmmmmmmmmmmmmmmmmmmmmmmm! and so pretty!