Rating: 4 stars 4.1
36 Ratings
  • 5 star values: 19
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 1

One of my favorite dishes when I head back home; it combines hard-boiled eggs with the subtle flavor of anise and the deep brown hues of black tea and soy. The cracked patterns from the broken shells make these quite attractive! I eat these sliced in quarters and chilled as a side dish, appetizer, or snack. Recipe courtesy of Mom.

Recipe Summary

prep:
20 mins
cook:
3 hrs
additional:
8 hrs
total:
11 hrs 20 mins
Servings:
8
Yield:
8 eggs
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, combine eggs and 1 teaspoon salt; cover with cold water. Bring to a boil, reduce heat, and simmer for 20 minutes. Remove from heat, drain, and cool. When cool, tap eggs with the back of a spoon to crack shells (do not remove shells).

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  • In a large saucepan, combine 3 cups water, soy sauce, black soy sauce, salt, tea leaves, star anise, cinnamon stick, and tangerine zest. Bring to a boil, then reduce heat, cover, and simmer for 3 hours. Remove from heat, add eggs, and let steep for at least 8 hours.

Notes

Eggs can steep up to 1 1/2 days for richer flavor. Store eggs unpeeled and tightly sealed in refrigerator. They will keep 4 to 5 days.

Nutrition Facts

76 calories; protein 6.6g; carbohydrates 1.2g; fat 5g; cholesterol 186mg; sodium 659.1mg. Full Nutrition
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