Tea Egg

only soaked for 6 hours.  Also added a tablespoon for sugar. Taste ok, will soak longer next time.


http://allrecipes.com/recipe/chinese-tea-leaf-eggs/

Chinese Tea Leaf Eggs

Rated: Submitted By: SOYGIRL2 Photo By: Caroline C Prep Time: 20 Minutes Cook Time: 3 Hours Ready In: 11 Hours 20 Minutes Servings: 8

"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."

INGREDIENTS:

8 eggs 1 teaspoon salt   3 cups water 1 tablespoon soy sauce 1 tablespoon black soy sauce

1/4 teaspoon salt 2 tablespoons black tea leaves 2 pods star anise 1 (2 inch) piece cinnamon stick 1 tablespoon tangerine zest

DIRECTIONS:

1.	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).
2.	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.