Name: Tea Leaf Eggs
Prep time: 10 min
Cook time: 10 min
Yield: 10
Ingredients: Black tea leaves - 1 tablespoon; Cinnamon sticks - 2 (3 inch); Whole star anise pods - 4; Five-spice powder - 1 tablespoon; Whole cloves - 6; Fresh ginger root - 1 slice; Szechuan peppercorns - ½ teaspoon; Licorice root - 1 teaspoon; Piece dried mandarin orange peel - 1; Chinese rock sugar - 1 ounce; Dark soy sauce - ½ cup; Light-colored soy sauce - ⅓ cup; Hard-cooked eggs - 10

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Tea Leaf Eggs

1. Black tea leaves - 1 tablespoon

2. Cinnamon sticks - 2 (3 inch)

3. Whole star anise pods - 4

4. Five-spice powder - 1 tablespoon

5. Whole cloves - 6

6. Fresh ginger root - 1 slice

7. Szechuan peppercorns - ½ teaspoon

8. Licorice root - 1 teaspoon

9. Piece dried mandarin orange peel - 1

10. Chinese rock sugar - 1 ounce

11. Dark soy sauce - ½ cup

12. Light-colored soy sauce - ⅓ cup

13. Hard-cooked eggs - 10

How to cook deliciously - Tea Leaf Eggs

1. Stage

Place the tea, cinnamon, star anise, five-spice, cloves, ginger, peppercorns, licorice, orange peel, rock sugar, dark soy sauce, and light soy sauce in a large saucepan. Bring to a boil, then reduce heat to medium-low, and let simmer for 15 minutes. Meanwhile, lightly tap the hard-cooked eggs to crack the shells all over. The soy sauce will penetrate the cracks, and color the egg white.

2. Stage

Place the eggs in the simmering liquid, and cook for 30 minutes, then remove from the heat, and let the eggs stand in the liquid for 2 hours off the heat. After 2 hours, drain the eggs, chill, and peel.