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

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.