Chinese tea eggs (茶葉蛋)
Author: Jeff Kang
Recipe type: snack
Cuisine: Taiwanese
Serves: 5 ppl
- 12 eggs
- 4 cups of water
- ½ cups of soy sauce
- 1 Tsp of salt
- 1 Tbsp of sugar
- 2 star anise
- 2 black tea tea bags
- Prepare a pot of cold water, add eggs
- bring to boil
- boil at low heat for 8 min
- Remove the eggs from the pot. Cool down to temperature that can handle with hands
- Take a spoon. Gently crack eggs
- Prepare the stew by adding water, soy sauce, sugar, salt, star anise and black tea tea bags
- Add the eggs to the stew, bring the stew to boil and cook for 20 min
- Turn off the heat and let the heat cook for 20 min
- Turn on the heat and boil for another 20 min
- (optional) If you are not too picky. You can cook at low heat or use slow cooker to cook 60 min.
Recipe by It's My Dish at https://itsmydish.com/chinese-tea-eggs/
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