Ingredients2 h 55 m servings 98 cals
- 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.
- 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.
Per Serving: 98 calories; 5.5 g fat; 5.6 g carbohydrates; 6.6 g protein; 212 mg cholesterol; 1261 mg sodium. Full nutrition
ReviewsRead all reviews 5
Very good recipe. My girlfriend and I have made tea eggs twice now and kind of merged this and the other recipe from this site. The first batch was a bit too salty, but this new batch is fantast...
I make something very similar to this. I don't use ginger only because I don't like it but everything else is pretty much the same. I do also use the star anise in mine (one or two is more tha...
These are beautiful and delicious. The other recipe on the site for these eggs added 3 cups water, so I added some water so the eggs would be more covered. I didn't have Chinese rock sugar, so...
These were good. I left them in the liquid for over a day and they still didn't color as deeply as I would have liked. I will try again.