A Chinese and Taiwanese popular snack food, these hard boiled eggs soak in a mixture of tea and spices. This recipe is easily customized - scale up or down, mix and match spices and flavors, change up your black teas, add a splash of rice wine. Use this recipe as a starting point and create your new favorite snack.
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Ingredients: Eggs Tea - usually a Black Tea Salt Soy Sauce Spices - Choose from Star Anise, Fennel, Sichuan Peppercorns, Dried Orange Peel, Cinnamon, Bay Leaves, Black Cardamom For 2 eggs, we decided to use 1 tsp Lapsang Souchong for a smoky flavor 1/2 tsp Fennel 1 Star Anise 1/2 tsp Sichuan peppercorns 1 tsp Dried Orange Peel 1 tsp Soy Sauce Pinch of Salt |
First hard boil eggs. Add cold water and eggs to a pot. Bring to a boil, let simmer for five minutes, turn off heat, and let eggs sit in the water for at least ten minutes. While the eggs finish cooking, gather your tea and spices. In a small sauce pan, add enough water so that it will cover the eggs, spices, soy sauce, and tea. Bring to a boil and then reduce heat, simmering for 10 minutes. Shut off heat. |